One Pot Mushroom Risotto

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One Pot Mushroom Risotto

Serves 4

 

4 T butter or margarine or vegan substitute

2 med. onions, chopped

1/2 lb. mushrooms, chopped

1 c long-grain rice

2 1/2 cups vegetable stock

salt and pepper to taste

1/2 c frozen peas

1 med. zucchini, sliced thinly

1/2 c pine nuts or cashew nuts, toasted

4 T freshly chopped parsley

 

In lg. saucepan, melt butter (or substitute) and sauté onions and mushrooms for 5 min.

 

Add rice, stir well. Add stock and seasonings, bring to simmer. Reduce heat, cover, cook gently for 10 min.

 

Lay vegetables on top of the rice and cover again. Let veggies steam for 10 min. Add more water if rice begins to dry out.

 

Stir well and sprinkle with nuts and parsley.