Moving our way up from this Easter Sunday's baked brie appetizer to the side dish (or second course if we're getting snazzy up in here). Recipe for a small, quarantined holiday number two: spring herb mushroom risotto!
I mean look at it. SO festive! It's creamy, delicious, and has all the spring greens. Plus, it even has basil pesto. Add a dollop of it once you've finish stir-beating the risotto and it smells absolutely heavenly.
Also, I've made up the term "stir-beating" but it's basically what you do to give a risotto that creaminess. Stir frequently while simultaneously smashing the bejesus out of it on the side of the pot. Otherwise you'll just end up with boiled rice! Careful though or you'll get risotto splatter all over the place (I definitely speak from experience here).
Stay tuned for this year's main course coming to you this Saturday 👍🏻. Hint: it goes wonderfully with this spring herb mushroom risotto (recipe below)!Print