Mushroom Risotto

[Guest guest]

Hi all! I don't post much (but print out practically every recipe

that comes from this list!), but I made a nice dinner last night I'd

like to share.

 

~Julie

 

I took the basic risotto recipe:

 

1 cup uncooked risotto

2 tablespoons olive oil

2 tablespoons butter or vegan margarine

1/2 cup chopped onion

3 cups vegetable broth

 

and " converted " it to this:

 

1 cup uncooked risotto

2 tablespoons olive oil

2 tablespoons butter or vegan margarine

1/2 cup chopped scallions (I had some that needed to be used up)

2 cups vegetable broth

1 cup premade (vegan) butternut squash soup (I used Pacific)

an assortment of mushrooms (Woodstock Farms has frozen Mixed Mushroom

in-a-bag, which I used)

 

~Saute onion (scallion) in the oil and margarine for about 3

minutes. Add risotto and saute about 2 minutes more. Add broth (or

broth/soup mixture) 1 cup at a time, stirring constantly until

absorbed.

~Defrost mushrooms and add to risotto. Stir in and cook a few

minutes more until warmed through.

~ENJOY!