Mushroom "Risotto"

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Hello! Alicia here with a recipe my family loves! I'm taking October to share recipes we make often in our little family. So no specific country this month, just family recipes that keep us coming back for more!

Today's recipe is one that everyone clears their plate without having to be told to take a bite. My three year old is one of those kids that will take two bites and say he's done. He just loves to play. But this meal he actually asks for more and eats more! It's easy and delicious and you can easily make it vegetarian or vegan. 

Mushroom "Risotto"

I put risotto in quotes because I'm not sure how authentic this risotto is. But it's super delicious. I adapted this recipe from a cookbook I bought in college: $7 a Meal Healthy Cookbook. The prices may be a bit more now (inflation) but the recipes are still delicious. I have changed the recipe a bit to suit what I have on hand at the time. I've used all different kind of mushrooms, onions, and cheese. The original recipe calls for vegetable broth, but I use chicken. And instead of wine I use a splash of white wine vinegar and water. 

One thing I don't like to skip (though it is still good without it) is the squeeze of lemon juice at the end. It just adds a brightness that really amps up the flavor. Another thing is I have only made this with white cheese, usually Parmesan. I can't see mushrooms going well with a cheddar flavor but you can try it.

Mushroom Risotto

It's hard to get a picture of it that really tells you how good it is but trust me, this comes out so creamy and delicious. You have got to try it. When a 3 yr old boy is asking for seconds you know it's great. And because you can substitute in lots of things, it won't break your budget!