Mushroom Risotto

Step 1

Keep the veggie stock hot in a small pot over low heat.

Step 2

Peel & mince the shallot.

Step 3

Melt a dab of butter in a pot over medium heat. Add the shallot. Cook, stirring for 1 min.

Step 4

Add the rice & wine. Season with salt & pepper. Stir constantly until the wine is absorbed. Reduce the heat to medium-low.

Step 5

Add a ladleful of stock. Stir until it's absorbed.

Step 6

Continue ladling stock until the rice is cooked & creamy, about 15-20 min. Add more liquid if needed.

Step 7

Clean & slice the mushrooms.

Step 8

Peel & mince the garlic.

Step 9

Add a dab of butter to a pan over medium-high heat. Cook the mushrooms & garlic in the pan for 5-7 min.

Step 10

Add the parmesan to the rice & stir to combine.

Step 11

Add the mushrooms to the risotto & stir. Season with salt & pepper. Garnish with a handful of arugula (optional). Enjoy!