Mushroom Risotto with Pine Nuts

Ingredients

• 1 cup arborio rice
• 8 oz mixed mushrooms
• 3 cups vegetable broth
• 2 tbsp pine nuts
• ½ cup parmesan cheese
• 2 tbsp butter

Instructions

1. 1

   In a dry skillet over medium heat, toast the 2 tbsp pine nuts until golden and fragrant, about 3 minutes. Remove and set aside.

2. 2

   In the same skillet, melt 1 tbsp butter over medium heat. Add the 8 oz sliced mushrooms and cook until browned and tender, about 5 minutes. Remove and set aside.

3. 3

   Add the remaining 1 tbsp butter and 1 cup arborio rice to the skillet. Stir for 1 minute until the rice is coated and slightly translucent.

4. 4

   Pour in 1 cup of the 3 cups vegetable broth, stirring constantly. When mostly absorbed, add another cup, continuing to stir. Repeat with the last cup until the rice is creamy and tender, about 15 minutes total.

5. 5

   Stir in the cooked mushrooms, 0.5 cup grated parmesan, and half the toasted pine nuts. Serve topped with the remaining pine nuts and fresh herbs if you like.

Tools you’ll need

• large skillet
• wooden spoon
• measuring cups
• measuring spoons

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