Recipe: Mushroom Risotto Veggie Bowls

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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!

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