I can’t believe I didn’t find out about risotto
earlier in life. Did people not talk about it much, or had it just not
made it to Wisconsin yet? I feel like I wasted years of my life not
I’m making up for it, one recipe at a time. I
simply made this recipe
, but substituted asparagus and mushrooms with a
wild mushroom mix, tossed in balsamic and roasted to perfection. The
roasting is definitely worth it, if you have time.
All vegetables should be roasted in my opinion.
Risotto (recipe here
- use GF chicken stock if required)
1 lb mushroom mix (portabella, shitake, button, etc)
2 tablespoons balsamic vinegar
2 tablespoons olive oil
Toss the mushrooms with the balsamic and olive oil, and roast at 425 for about 25-30 minutes. In the meantime, make the risotto, then mix in the roasted mushrooms. Several of my mushrooms didn't make it into the risotto, but they all met up in my stomach. Enjoy!
Labels: gluten-free, Side Dish