March 29, 2016

Easy & Healthy Mushroom Risotto

Easy and Healthy Mushroom Risotto Recipe, Vegetarian, Vegan
Risotto definitely gets a bad rap on two fronts: being difficult to prepare and being super unhealthy. Guess what? Wrong. And wrong. Risotto one of those things that you only really need to attempt once to understand just how simple and easy it is to make. There are also a few quick changes that can make it not horrible for you.
Easy and Healthy Mushroom Risotto Recipe, Vegetarian, Vegan
I don't use any butter, oil, or cream (and only very little cheese) in this recipe. And I know for some people that might be sacrilege...but it's really good without it! This recipe yields enough for one as a meal, or two as a side, but can be easily doubled. The thing that I absolutely love about risotto is how much liquid it absorbs - 1/4 cup of rice turns into a giant, filling dish. This recipe can easily be made vegetarian by using vegetable stock in place of chicken - and can be made vegan by omitting the parmesan.

Easy and Healthy Mushroom Risotto Recipe, Vegetarian, Vegan
Easy and Healthy Mushroom Risotto Recipe, Vegetarian, Vegan
That's it! Seriously so easy. You probably noticed that the mushrooms, onion, and cheese were measured in grams instead of cups/tablespoons. This is because I use a food scale to weigh 99% of everything I eat. I'll probably do an entire separate post on my love for food scales and why everyone should be using them, but essentially it's just because they're super accurate. For conversion, it's approximately 1/3 cup chopped onion, 1 1/4 cup sliced mushroom, and maybe 1-2 cubic inches of cheese. Feel free to add a little more onion and mushroom, if you wish. Enjoy!
Easy and Healthy Mushroom Risotto Recipe, Vegetarian, Vegan
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