Risotto with Mushrooms and Sundried Tomatoes

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth adds depth without the cost of wine.

Finely mince 2 garlic cloves and finely dice 1 small onion.

Heat a non-stick frying pan over medium heat and add 3 tablespoons of extra virgin Spanish olive oil.

Add the finely diced onion to the pan and cook until translucent, about 4 minutes.

Thinly slice 5 button mushrooms and finely dice 3 pieces of sundried tomatoes.

Add the minced garlic to the pan with the onions and cook for about 30 seconds until fragrant.

Add the sliced mushrooms and diced sundried tomatoes to the pan and cook for about 3 minutes.

Add 1 teaspoon of dried thyme and season with sea salt and freshly cracked black pepper.

Add 1 cup of arborio rice to the pan and mix it in with the vegetables.

After about 4 minutes, add 1 cup of white wine to the pan and mix until all the wine has evaporated.

Add 2 cups of vegetable stock to the pan, starting with 1/2 cup and stirring until evaporated.

Continue adding 1/4 cup of stock at a time, stirring until each addition is absorbed.

Once almost no broth is left, lower the heat to low and turn off the fire.

Shred about 1/8 cup of queso Manchego on top of the risotto.

Cover the pan with a lid and let it sit for 2-3 minutes before serving.

Garnish the risotto with chives before plating.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens