Succulent Mushroom Risotto with Roasted Vegetable Medley

Allergens

Dairy, Gluten

Ingredients

• 2 cups Arborio rice
• 1/2 cup white wine
• 4 cups vegetable broth
• 8 oz mixed mushrooms (e.g., button, cremini, shiitake)
• 1/2 cup grated Parmesan cheese
• 1/4 cup finely chopped shallots
• 3 tbsp unsalted butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large pan, melt the butter over medium heat. Add the shallots and cook until softened, about 2 minutes.
2. Stir in the Arborio rice and toast lightly for 30 seconds.
3. Pour in the white wine and stir continuously until it has been absorbed by the rice.
4. Begin adding the vegetable broth one ladle at a time, allowing each addition to be fully absorbed before adding the next. Continue this process until the rice is al dente, about 20 minutes.
5. Sauté the mushrooms in a separate pan over medium high heat for 5 minutes or until tender and slightly browned. Add the cooked mushrooms to the risotto during the final stage of cooking.
6. Once the risotto is cooked, stir in the Parmesan cheese and season with salt and pepper as needed. Serve hot, garnished with fresh parsley.
7. Preheat the oven to 400°F (200°C). In a separate pan, toss the assorted vegetables in olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25 30 minutes, until tender and slightly charred.
8. Serve the Succulent Mushroom Risotto alongside the Roasted Vegetable Medley for a complete meal experience.

Chef’s Insight

To enhance the umami flavor, use a variety of mushrooms with different textures and flavors.

Notes

Experiment with different types of mushrooms and vegetables to create new flavor combinations.