Risotto on a budget

Risotto can be a great meal to make on a budget, well providing your time is not money, because you will be standing by that oven longer than a 1950's housewife.. believe me.

I usually just decide what type of risotto I will make depending on what veggies are in the discount bin at the supermarket, so last night it was a simple mushroom risotto with brown rice on a bed of kindly donated spinach with a side of chunky sweet potato chips.

I always thought risotto was such a complicated meal to make (though this was back in the day when I struggled to make soup in a cup), but it is an incredibly simple dish that just seems very impressive.

All you need is:

1-2 tbs Olive oil
1 onion, diced
couple of cloves of garlic, finely diced
a big handful or 2 of mushrooms
fresh parsley if available (I go with what ever herbs are in the free spice rack)
2 cups of brown rice
6-8 cups of vegetable stock
Salt and Pepper

Start by frying the mushrooms with the garlic in a dollop of oil, once the juices are running, remove from the heat and set aside.
Heat the remaining oil in another pot and fry the onions until transparent, add the rice and fry for a couple of minutes. Add half a cup of the stock, once that's nearly evaporated, add another half. Keep repeating the process, making sure to stir all the while so it doesn't stick.
Now comes the time of great patience. Stir. Add stock. Stir. Add stock. Stir. Add stock Stir. and...Repeat.
When the rice is cooked (yay), add the garlic mushrooms, chopped parsley, s&p.

Serve on a bed of spinach with a nice glass of vino.



Don't be deterred by the cooking time, though do keep in mind that if you use brown rice, it really does take a long time to cook. But risotto is a fabulous meal and a great way to introduce your friends to vegan meals.

Now if you'll excuse me, my arm is in pain from excessive stirring and I must rest it.