This is a creamy risotto with mushrooms. This recipe is relatively simple and takes about 30 minutes to prepare. It is a crowd-pleaser and stays good in the fridge for days!
Ingredients for 6 servings:
– 20 medium-sized scallops
– 2 cups of rice
– about 2L of vegetable broth
– 1/3 cup chopped parsley
– 1/3 cup chopped thyme
– 1/3 cup chopped sage
– 1 shallot
– 1 clove of garlic
– 4 cups mushrooms of choice (shitake, portobello and brown beach mushrooms used in this video)
– 2 tablespoons of butter
– 1/2 cup of wine
– 2 tablespoons of oil
– salt to taste