Mushroom Risotto Bake #SundaySupper
 
 
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Ingredients
  • 1 cup Arborio rice
  • 2½ cups vegetable broth
  • ¼ cup celery, finely chopped
  • ¼ cup onion, finely chopped
  • 1 Tablespoon garlic, minced
  • 2 Tablespoons olive oil
  • 8 ounces sliced baby portabellas
  • 2 Tablespoons olive oil
  • ¼ cup vegetable broth
  • ¼ cup white wine
  • 1 teaspoon cornstarch
Instructions
  1. In a large skillet, add 2 tablespoons olive oil, celery and onion. Fry over medium heat until crisp tender. Add rice and garlic and cook another 2 minutes stirring constantly to coat the rice.
  2. Add one cup vegetable broth, cook over medium-low heat stirring occasionally until all the broth is absorbed.
  3. Add the rest of the broth and continue cooking until all the liquid is absorbed. Keep in mind that more you stir, the more starch you release. This controls how creamy you want your finished risotto.
  4. While the rice cooks, start your glazed mushrooms. Add 2 tablespoons of oil and saute mushroom still just until they start getting soft. Add wine and cook for 2 minutes.
  5. Dissolve cornstarch in broth. Slowly add to the pan stirring constantly. Simmer until thickened and reduced to a glaze.
  6. Place cooked risotto in a casserole dish. Pour mushrooms over the top. Bake at 350 until thoroughly heated.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/mushroom-risotto-bake-sundaysupper/