Healthy Recipe of the Week: Veggie Risotto

Hey everyone!

I'm here to share a great recipe for veggie risotto! This recipe has been a popular pick in my student household - it is easy to make and is a healthy, filling meal that you can change up based on the veggies you have to use up in your kitchen! As a bonus - your kitchen will smell like an Italian restaurant while you're cooking this dish.

This recipe takes about 50 minutes total to make (20 minutes prep + 30 minutes cooking) and serves 6 portions, making it a great option for a house dinner or meal prep for the week. Find the link to the recipe here credit of allrecipes https://www.allrecipes.com/recipe/85389/gourmet-mushroom-risotto/ and detailed tips and instructions below!

My veggie risotto from the other night featured below:

Here is what you need:

• 6 cups chicken broth, divided (can sub vegetable broth - this is what I do!)

• 3 tablespoons olive oil, divided

• 1 pound portobello mushrooms, thinly sliced

• 1 pound white mushrooms, thinly sliced

• 2 shallots, diced

• 2-3 cloves of garlic

• 1 ½ cups Arborio rice

• ½ cup dry white wine

• 3 tablespoons finely chopped chives (can sub parsley or omit)

• 4 tablespoons butter

• ⅓ cup freshly grated Parmesan cheese

• sea salt to taste

• freshly ground black pepper to taste

**Note - you don't have to just use mushrooms like this recipe calls for! In my house, we like to add in broccoli, oven-roasted cherry tomatoes, and red peppers!**

**Tip - chili flakes are a great addition to add some spice!**

Cooking Instructions:

• Step 1: In a saucepan, warm the broth over low heat.

• Step 2: Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

• Step 3: Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

• Step 4: Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Be sure to tag #projecthappinessqueens with the photos of your veggie risotto on instagram if you try this recipe out! :) Happy Social Saturday!

-Mikyla, Vice President of Project Happiness Queen's