The herbs in my garden might be done for the year but I’m glad I took time to dry most of them. With that in mind I thought of a recipe where I could put some of them to good use and came up with this risotto that I think is perfect for a fall supper.
Mushrooms have a woody flavor that pairs perfectly with herbs, and peas; well, I always keep a few packages of the frozen variety sitting in the freezer. An added plus, I recently read they’re a good source of protein so great as part of a meatless meal. Although you should use Arborio rice for a true risotto, if you can’t find any or it doesn’t fit into your budget than regular rice should work too. The key is to add warm not cold liquid about half cup at a time for the creamy consistency that’s characteristic of a true risotto.
1 cup Arborio rice
2 cups roughly chopped mushrooms
1 cup frozen peas
½ teaspoon each of dried thyme and oregano
Generous pinch of salt and pepper
4-4 ½ cups of warm vegetable stock
2 tablespoons oil
Over medium high heat, heat the oil and add the mushrooms. Stir, and then add the salt and pepper. Cook until they’re starting to get some color and then add the peas.
Stir together for a few minutes and add the thyme and oregano.
Next add the rice and give everything a good stir to make sure both the vegetables and rice are well coated with the herbs.
Cook for a few minutes and slowly add ½ cup of the warm vegetable stock. Continue cook until the stock as evaporated and then add another ½ cup.
Repeat the process until the rice is tender…you might need more stock or even less.
This is great as is or combined with some type of store-brand veggie burger that has a ‘meat’ like substance…not the grain variety.