Risotto recipe without pictures

It’s probably a good thing that readership is low (non existent?) because even though I have two wonderfully successful recipes to share, I have zero photos. I’m sorry! Blame Apple, my devices ate the evidence.

Dinner on Sunday was Mushroom + Rainbow Chard risotto. I used to find risotto to be intimidating- you have to stand there and stir it and keep adding stuff and what if you mess up? And then I realized that it is definitely not. To be honest, these measurements are total estimates because we just kind of eye balled it along the way.

1 c. arborio rice
dry white wine
2-3 c. vegetable broth, warming on the stove
1/2 large onion, diced
1 clove garlic, minced
1/2 lb. assorted mushrooms, chopped (we used a 1 to 1 mix of shitake and portabella)
2/3 bunch of rainbow chard, roughly chopped
olive oil for pans
dried thyme
salt + pepper

Heat the vegetable broth in a pan and leave it warming on the stove. Coat a large, deep saute pan with olive oil and add the diced onion. Once the onion is translucent add in the arborio and allow it to toast for 1-2 minutes, by this point the onions should be slightly browned. Deglaze the pan with the white wine (~1/2c. maybe?) and continue stirring. Start to add in the vegetable broth in 1/2 cup increments while stirring pretty much constantly, continue this process until rice is cooked to your liking.

In a separate saute pan, add a splash of olive oil and the minced garlic. Toss in the rainbow chard and allow it to cook down. Once there is room in the pan, add the mushrooms. Season with dried thyme, salt and pepper. As soon as the mushrooms are cooked add this mixture into the rice. Stir to combine and serve. We garnished with a dollop of herbed goat cheese. 

Stay tuned for my spin on homemade Larabars (which will at least contain a finished product photo) !

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