Description
Whisk up this creamy wild rice risotto chock full of veggies in just 30 minutes!
Ingredients
Scale
- 1 1/2 cups wild rice
- 7-8 cups vegetable broth
- 8 ounces cremini mushrooms, roughly diced
- 1/2 yellow onion, diced
- 2 medium carrots, peeled, quartered and thinly sliced
- 2 celery ribs, halved and thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/2 cup dry white wine
- 1/2 cup parmesan cheese, freshly grated
- 3 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- Parsley and thyme, roughly chopped for garnish
Instructions
- Pour vegetable broth into a medium sized pot. Heat up and keep warm on the stove.
- In a large high sided skillet or dutch oven, melt 1 tablespoon of the butter and the olive oil over medium heat. Add mushroom, onion, celery, and carrot. Cook for 5 minutes until mushrooms are somewhat softened and they start to release their juices, stirring frequently.
- Add garlic and cook 1 more minute, until fragrant.
- Pour in wine and scrape up any browned bits on the bottom of the pan.
- Add the wild rice and the Italian seasoning. Stir to combine. Toast the rice in the pot for about 5 minutes, stirring occasionally.
- Add warmed vegetable broth to the pot 1/2 cup at a time. Cook each time, stirring frequently, until all the liquid is absorbed. When rice seems almost dry, add another 1/2 cup. To ensure maximum creaminess, while stirring slightly beat the rice against the sides of the pot to help release the starches (aka smash stirring).
- Continue cooking for about 20-25 minutes, adding chicken broth as you go, until rice is tender but with a little bit of a bite. (Start taste testing the rice after about 15 minutes to determine how tender it is).
- Remove pan from heat. Stir in butter, parmesan, some fresh parsley and thyme. Add salt and pepper taste. Serve immediately with parsley to garnish as risotto thickens as it sits, loosing its creaminess.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
