Step by Step Instructions
- Step 1 :Start by heating the vegetable broth over medium-low heat. Just bring to a simmer and keep warm.
- Step 2 :In a saucepan or large pot, over medium-high heat, add the olive oil, onion, red and green peppers, mushrooms and garlic and cook until soft, add the thyme and mix well.
- Step 3 :Next add the Arborio rice and cook for 1-2 minutes or until lightly toasted and rice becomes opaque or translucent.
- Step 4 :Then add the wine and let it cook for 30 seconds to 1 minute to let the alcohol cook off. Season with salt and pepper and stir well.
- Step 5 :Next, add the vegetable broth, ½ cup at a time and continuing to stir until liquid is absorbed, continue doing this until you’ve used all of the liquid and the risotto is creamy
- Step 6 :Remove from heat, add in the butter and cheeses, and stir well.
Ingredient List
- 1cup Long grain Greek natural gluten free Rice
- 12oz baby portobello mushrooms, cleaned and sliced
- 1 medium onion , finely chopped
- 1small red pepper , finely diced
- 1 small green pepper, finely diced
- 4 tablespoons Melichloro cheese from Lemnos, crumbled
- 1cup white wine
- 4 tablespoons dried mitzithra cheese
- Hand-picked sea salt
- pepper to taste
- 1 tablespoon butter
- 3 tablespoons Extra Virgin Olive Oil P.G.I.
- 3 ½cups vegetable broth
- 3sprigs of fresh thyme
- 2 garlic cloves , finely diced