Chris's Week One Recipe: Sage & Onion Risotto

Needs must as the saying goes. I was planning to make muffins this week, but a nasty fall on the ice has left me with a bad hand (and elbow and shoulder) so I decided to make something a bit easier with ingredients available: a mushroom risotto using vegetable broth instead of water.

But, alas! The best laid schemes o' mice and cooks gang aft agley. The mushrooms were past their prime....

Still looking forward to making (my first-ever!) risotto, I created a simple recipe based on Mother's turkey stuffing. This recipe could easily be made vegan by substituting olive oil for the butter and omitting the cheese or using a vegan cheese substitute.

Sage & Onion Risotto

2 T butter

1/2 c minced onion

3 c vegetable broth

2 c arborio rice

1 t rubbed sage

1/2 t poultry seasoning

1/2 t salt [optional]

1/4 t pepper

Grated parmesan [optional]

In a large frying pan, melt the butter and saute the minced onions for a minute or so. Add the rest of the ingredients and stir until mixed. Bring to a boil. Cover the pan and let simmer until the liquid is absorbed (10 min in this case). Remove from heat, cover, and let stand for 10 min before serving. Sprinkle with grated parmesan to taste.

NB: the proportion of liquid to rice was based on the instructions for the rice I used - Lundberg white arborio. You may have to change the ratio if using another rice.

Would I make this recipe again? Most certainly! It would taste even more like stuffing if I had used chicken or turkey broth.