Vegetarian Risotto Stuffing

Ingredients:

• 1 cup Arborio rice
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1/2 cup white wine
• 1 cup chopped mushrooms
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon thyme
• Salt and pepper to taste

Instructions:

1. Heat oil in a large saucepan over medium heat and add onions. Cook until softened, about 5 minutes. Add mushrooms and garlic and cook for an additional 2 minutes.
2. Add Arborio rice to the pan and cook for 2-3 minutes, stirring frequently, until rice is lightly toasted and coated in oil mixture.
3. Stir in vegetable broth and white wine. Bring the mixture to a boil, then reduce heat and simmer stirring occasionally, until liquid is fully absorbed, adding more broth as needed for about 20 minutes, or until rice is tender and creamy.
4. Add Parmesan, thyme, salt, and pepper. Stir everything together until cheese is melted. Remove from heat.
5. Use the risotto as stuffing for vegetables such as bell peppers, zucchini or mushrooms, or serve as a side dish.

Verdict

This vegetarian risotto stuffing is a delicious and satisfying dish that can be used as stuffing for a variety of veggies or a delicious side. The thyme and mushrooms add a earthy flavor, while the Parmesan cheese adds a rich creaminess that is sure to please all.

Serving Suggestions:

Serve the vegetarian risotto stuffing by scooping it into a bowl or stuffing it in bell peppers or mushrooms. You can also serve with a side of green veggies like roasted broccoli, green beans or asparagus. It pairs well with white wines like Pinot Grigio or Chardonnay. Enjoy!