Parmesan Cheese Risotto w/Mushrooms

Lately, we've received a plethora of cookbooks  from my mom, since she knows Ed likes to cook - and he's a really, really hard person to by presents for.  I've already warned him that every box from my mom will prob include a cookbook for him - not that we're complaining ;)

Anyway - Ed cracked open the Vegetarian Bible (Fresh From the Garden) and made the delicious risotto pictured above.  Unlike some risottos, it wasn't too "gummy" and suprisingly it wasn't cheesy in a way that makes you want to loosen your pants and run 3 miles after eating it (the parmesan is an accent rather than the main show).

So - if you're not scared of chopping and you want a healthy (there's tons of veggies in this), delicious risotto - check this recipe out. 

4c vegetable or chicken stock

2 tbsp oilive oil

1c risotto rice

2 garlic cloves (crushed)

1 onion (chopped)

2 celery stalks (chopped)

1 red or green bell pepper

8 oz mushrooms (thinly sliced)

1 tbsp fresh oregano (or 1tsp dried)

1/4 cup sundried tomatoes (packed in olive oil, drained and chopped)

1/2 c finely grated parmesan

salt and pepper

garnish if desired (parsley or bay leaves)

1)  In a saucepan, bring stock to a boil - then reduce heat and keep at a simmer.

2)  In another saucepan or deep skillet, heat the oil - add the dry rice - and stir constantly for 2 to 3 minutes.

3)  Add garlic, onion, celery, and bell pepper to the rice in the skillet - stir frequently for 5 minutes.  Add the mushrooms and cook for 3-4 minutes.  Stir in the oregano.

4)  Gradually add the hot stock (ladleful at a time) to the rice mixture, stirring constantly.  Increase heat to medium - Cook for 15 minutes, add sun-dried tomatoes, and then cook 5 more min. until all the liquid is absorbed.

5)  Remove from heat and stir in half the parm.  Remaining cheese can be used to garnish.

Serve :)

Mmmm....leftovers taste even better when you eat them for lunch at work the next day!