I have a big stock pile of delicious meatless meals to share with you, so I think it's time to start.
You might have figured out that I love risotto by now and although I usually serve it as a side dish, it doesn't have to be just a side. It can be the whole meal!
And because rice is such a great food for building flavours with, risotto can taste like anything you want. You can add tons of veggies, herbs, proteins, and anything you want. The possibilities are endless.
The recipe I am sharing today is full of very earthy flavours and is super healthy (if you forget that there's cheese in there!)
1 medium onion, finely minced
3 cloves of garlic, finely minced
1 tablespoon olive oil
2 cups of sliced button mushrooms
1 1/2 cups of arborio rice
3 - 4 cups of veggie stock (or if you're less concerned about eating meatless, chicken stock)
2 cups of fresh baby spinach
1/4 cup of grated Parmesan cheese
Salt and pepper to taste
1. Add the oil, garlic, onions, and mushrooms to a medium pot on the stove at medium low heat. Stir to evenly mix and cover with a lid. Let the onions brown and the mushrooms reduce as much you like, about 5-15 minutes. I waited until almost too long, a full 15 minutes, and the veggies were almost crispy.
2. Add the rice and a little stock. Stir vigorously to absorb any bits of flavour from the bottom of the pot. Let the rice begin to soak up the stock and gradually add more until the rice is fully cooked, about 30 minutes.
3. Stir in the grated cheese and fresh spinach before seasoning with salt and pepper.
4. Spoon into bowls and enjoy!