I’ve been wanting to share this recipe for a while now! I recently learned how to make risotto thanks to Shauna Niequist and her book, Bread & Wine. I’ve since adopted and slightly adjusted the recipe to meet our taste buds and it is now a part of our regular weekly meal plans. We found that it’s the perfect base for our favorite veggies – a buddha bowl! It’s true, risotto takes a little effort, but it is well worth it if you have the time and energy. I wouldn’t recommend this recipe after a stressful or busy day, this recipe is best for a cozy Saturday or Sunday night – after a slow day. The great thing about this recipe is that it is adaptable…you can change up the veggies if you prefer something other than the ones I used. You can opt out of adding cheese. It is so tasty! I hope you enjoy!
Veggies of Choice (we chose): You'll need enough veggies to fill up on sheet pan!
Cauliflower
Brussel Sprouts
Sweet Potatoes
Instructions
Chop up your veggies and lay them on a roasting pan or sheet pan, drizzle a tablespoon or so of olive oil (until all veggies have some on them) sprinkle salt, pepper, garlic powder and any other spices to your liking. Bake at 375!
Put chicken or vegetable broth simmering in a sauce pan.
In a frying pan, add butter, 1/2 cup of white wine, and chopped bella mushrooms. Cook until tender.
Make the Risotto while the veggies are roasting and your mushrooms are carmelizing!
Add diced white onion and garlic to pot. Cook and stir until fragrant.
Add arborio rice and stir quickly until rice is coated in the oil.
Add one cup of white wine. Stir quickly until wine is absorbed.
Add one cup of broth. Stir quickly until wine is absorbed.
Continue adding a cup of broth and stirring quickly until absorbed, do this step until the broth is gone.
*The key is to not let the rice dry out...but give it time to soak up the juices in-between.
Once your done using the broth and the rice has started to create a sticky and tacky consistency. Turn off your burner. Add mushroom mixture. Add Parmesan cheese.
