Supplies I had around the fridge! I didn't actually use the entire onion! Chop up everything finely.
Use a large pan. Sauté peppers first for about 2-3 min
Add chopped onions and mushrooms. Sauté for about 5-7 min until mushrooms are cooked and onions are translucent.
Stir every couple of minutes.
In the meantime, cut the leek in half and chop finely. This cooks very quickly so I add it last.
Added leeks to rest of veggies.
Stir sautéed veggies for about 3 min. Leeks cook quickly.
Once veggies are sautéed, I put them on the side. I just put them on some wax paper.
In the meantime, warm up 3.5 cups of water and 2 tsp of Vegeta (veggie seasoning). You can use veggie or chicken stock instead :) You are going to use the hot stock thought the making of the risotto.
I added 2 tbsp of olive oil, and then added 1 cup of arborio rice.
Stir until arborio rice was translucent and oil is coating all the rice.
Make sure heat is on medium. Add about 1/4 cup of white wine. Stir!
Risotto is all done. Add the veggies.
Stir the veggies into the risotto.
Salt and pepper to taste.
Add about 1/3 cup of Parmesan cheese and stir.
All done! Risotto can be eaten all on its own or as a side to a meat dish (such as chicken breast, sausage, steak, etc)
I prefer to eat it all on its own :)
- 1.0c Arborio rice
- 4.0Tbsp Olive oil
- 0.0c White wine
- 3.0c Broth
- 6.0 Mini portobello mushrooms
- 1.0 Large pepper
- 1.0 Leek
- 0.0 Onion
- 0.0c Parmesan cheese