Mushroom Rosemary Risotto
- 10 small portabello or other mushrooms
- 1 1/2 C brown rice
- 1 C white wine (can be replaced with alcoholic apple cider or apple cider vinegar)
- 3/4 C shredded parmesan
- Sale e pepe to taste
Sautee 1 clove chopped garlic in 2 Tbs Oil. Add 1 small spanish onion. Add in 10 small chopped portabello or other kind of mushrooms. Heat up vegetable stock and add that and white wine (can be substituted with Alcoholic Apple Cider or Apple cider vinegar to the rice, so it is just covered. Add handful of rosemary and a bit of Piri piri seasoning. Wait until liquid is all absorbed and then cover with white wine and rice. Repeat until rice is soft. Add shaved parmesan, garlic with olive oil and rosemary garnish. Serve hot then save for future lunches!