While this mushroom risotto may not be the healthiest meal out there, it certainly is a great cheat day delight! This creamy cheesy and overall delicious risotto is bound to fill your stomach and leave you extremely satisfied.
Nobody can really stick to a good diet without indulging a few times here and there. This risotto is perfect for when you need a break from healthy foods and just want to gorge… while I have to warn you, you’ll definitely need a good workout to make up for it.
Ingredients
For the Risotto:
- 6-8 cups chicken broth or stock
- 2 small onions, diced
- 3 minced cloves of garlic
- 1.5 cups arborio rice
- Vegetable Oil
- Unsalted Butter
- Salt and Pepper (to taste)
- Chilli Flakes
- 2 pounds thinly sliced mushrooms (1 lb white, 1 lb brown)
- Dry White Wine
- Parmesan Cheese
For the Roasted Veggies:
- Asparagus
- Brussel Sprouts
- Broccoli
- Olive Oil
- Salt and Pepper (to taste)
- Paprika
- Chili Flakes
Directions
1First, preheat the oven to 425°F and also start warming up the chicken broth.
2Then, in a large saucepan, add oil and butter and saute the mushrooms in the pan until brown. Also, combine the veggies with the oil and seasonings and add them into the oven. Cook them until they’re roasted golden brown.
3Add diced onion and minced garlic and saute until the onion is golden. Season with salt, pepper, and chilli flakes. Add in the rice to the pan and toast a little before adding in the white wine.
4Once the wine is absorbed, add in half a cup of broth ladle by ladle. Adding the next half cup once the previous ladle is absorbed.
5Finally, once the risotto has reached ideal consistency, add parmesan cheese, more butter, and season to taste. Plate it up with the roasted veggies and top it off with more cheese if you like. Enjoy!
