Looking for a one pot dinner wonder? Fear not, this recipe is perfect for you. Well two pots (if you want to heat up the chicken broth). My mushroom risotto is one of the most highly requested meals in my family, even though I am not Italian! But hey if it makes my Italian boyfriend happy and full I am happy with that. And by no means is this recipe authentic.

The recipe serves two very generously (with maybe some leftovers, depends on how hungry the two are). And it goes from pan to mouth in about 45 minutes. This recipe can be completely vegetarian if you substitute the chicken broth for vegetable. If you do try this recipe, it makes you look super impressive and maybe you’ll end up on Masterchef.

Ingredients

5 large mushrooms

4 cups of chicken stock

1 cup arborio rice

3/4 cup of white wine

2 tbsp of olive oil

1/2 tbsp of parsley flakes

1/2 tbsp red pepper flakes

1/2 tsp of garlic powder

1/2 tsp of onion powder

salt and pepper to taste

parmesan cheese (optional)

Directions

Begin, by chopping the mushrooms into bite size pieces. Next place four cups of chicken broth in a pot and heat through on low heat (For me this is four cups of water mixed with 4 tsp of chicken bullion). Place a pan with olive oil on medium heat. Once the oil is heated add the mushrooms along with the herbs (parsley, red pepper flakes, garlic powder, onion powder, oregano) and cook until the mushrooms are golden brown and caramelized. Next add the rice and allow it to toast up for about 20 seconds. Add the wine and let it reduce. When the wine is reduced, add one to two ladles of broth into the pan. Stir the risotto occasionally to prevent it from sticking to the bottom. Add another ladle or two when you push the risotto through and the risotto slowly comes back together and you can clearly see the bottom of the pan. Continue to add a ladle or two of broth until there is none left. When you reach your last ladle of broth and the mixture has slightly reduced, turn the heat off (the risotto will continue to cook). Serve on warm bowls, sprinkle with parmesan cheese and enjoy!