This is a creamy rice side dish, creamy & delicious.  Risotto is actually the technique to make it; it is a bit time-consuming, but it is well worth the effort.  I hope you enjoy it.



6-7 cup chicken broth, divided (use vegetable for vegetarian/vegan option)

2 tablespoon oil

3 tablespoon Earth Balance/Melt

1 large shallot, minced

2 cups Arborio rice

1 pound assorted mushrooms, sliced thin (I used white & baby bellas)

small bag of frozen sweet petite peas, thawed



Pour half of broth in a pan and heat over medium-low heat (hot but not boiling).  In a skillet, add 1 tablespoon each oil and EB and melt; add mushrooms & cook until soft, about 2-3 minutes.  Remove from pan & set aside.  Add remaining oil; add shallot & cook until translucent.  Add rice, stir to coat with oil & toast until a pale golden.  Slowly add 1/2 cup hot broth, stirring constantly until fully absorbed.


Continue adding 1/2 cup hot broth, stirring continuously each time until liquid is absorbed, about 20 minutes.  Reduce heat to low and add in remaining EB/Melt, mushrooms and peas; stir until well combined & heated through; season with salt & pepper & serve immediately.


Make Ahead:

Make step 1, then continue to add 1/2 cup hot broth to pan & stir until fully absorbed after each addition for 15 minutes.  After 15 minutes, remove from heat & allow to cool & pour into a shallow baking pan, cover & refrigerate until you are ready to use – no more than 3 days.

When ready to serve:  Pull rice from fridge ahead of time; it needs to be room temperature.  Heat remaining chicken broth over medium-high heat (again, hot but not boiling); reduce heat to medium and add room temperature rice.  Stirring constantly until liquid is absorbed & rice is done, about 5 minutes.  Add remaining EB/Melt, mushrooms & peas; stir until well combined & heat through; season with salt and pepper, to taste.  Serve immediately.


Have you ever had Risotto?  What did you think of it, comment & let me know.

2 thoughts on “Risotto

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