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This dish feels like a comfort food to me and it’s quite simple to make. It comes from the recipe book Just One Pot and is convenient because it barely makes a mess in the kitchen. I love it when there aren’t a ton of dishes to be done after creating a meal.
When I first tried it out I didn’t realize that “risotto” is the same as arborio rice so I searched through a few different grocery stores in search of “risotto” rice (which I explain in the video).
In this video I use the sun-dried tomatoes, which I hadn’t tried the first time I made this meal, and I must say that they do add some yummy flavor. I used the dry tomatoes but I bet if you were to use the dried tomatoes in the jar with the oil they would add tons more flavor.
Like I state in the video, this meal can easily be vegan if you withhold the Parmesan cheese. Let me know how you like it in the comments section below!
Serves 6
Ingredients
2 tbsp olive oil or vegetable oil
1 cup risotto (arborio) rice
2 garlic cloves, crushed
1 onion, chopped
2 celery stalks, chopped
1 red or green bell pepper, seeded and chopped
8 oz button mushrooms, thinly sliced
1 tbsp chopped fresh oregano or 1 tsp dried oregano
4 cups boiling vegetable stock
1/4 cup sun-dried tomatoes in olive oil, drained and chopped (optional)
salt and pepper
1/2 cup finely grated Parmesan cheese
fresh flat-leaf parsley sprigs or bay leaves, to garnish
Directions
Heat the oil in a deep pan. Add the rice and cook over low heat, stirring constantly for 2-3 minutes, until the grains are thoroughly coated in oil and translucent.
Add the garlic, onion, celery, and bell pepper and cook, stirring frequently, for 5 minutes. Add the mushrooms and cook for 3-4 minutes. Stir in the oregano.
Gradually add the hot stock, a ladleful at a time. Stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles.
Cook for 20 minutes, or until all the liquid is absorbed and the rice is creamy. Add the sun-dried tomatoes, if using, 5 minutes before the end of the cooking time and season to taste with salt and pepper.
Remove the risotto from the heat and stir in half the Parmesan until it melts. Transfer the risotto to warmed bowls. Top with the remaining cheese, garnish with flat-leaf parsley or bay leaves, and serve at once.
Very nice sweetie,
Just your lighting was not as well In this one.
Over by the bar It was fine ,but while at your stove ,It came across dark to view.
Other wise GREAT
lOVE, Mi
Sarah – you have such a beautiful smile! I think whatever path you choose you will be a winner. Donna