RECIPE OF THE WEEK – Mushroom & Zucchini Risotto

As promised yesterday, here’s a Mix’D UP original recipe. Thanks Chef Brett! Rock on with ya bad self!

Mushroom and Zucchini Risotto

Yield: 3, 8oz portions


5 to 6 cups veggie stock 1⁄4 cup white wine
1 tablespoon olive oil
1 small onion, minced

1 clove garlic, minced
2 cup mushrooms, sliced 1/8th in
1 medium zucchini cut half moons about 1/8 in slice 2 cups Arborio Rice
4 tablespoons unsalted butter/Split
Salt and pepper to taste
2/3 cup grated Parmesan cheese


Bring the stock to a simmer in a saucepan. Heat the olive oil and 2tbls butter in a 3-­‐quart saucepan and cook the onion over medium heat, stirring until the onion is a golden brown-­‐-­‐about 3-­‐5 minutes. Stir in garlic, just to toast, (when you smell it! Its done), about a couple of seconds. Don’t burn the garlic!

Add the rice and stir to coat the rice. Turn the heat to medium-­‐high, add the wine and about 1/2 cup of the stock and keep the mixture simmering, stirring constantly. Add stock as needed and stir till rice is tender. The cooking process may take 25-­‐30 minutes. Once all the stock has been absorbed, and the risotto is tender, Al dente, remove the pan from the heat and stir in the remaining butter, then immediately transfer rice to a baking sheet to cool.

Store cooled rice in bowl covered for up to 3 days. Great way to have it ready for any dinner!

To Finish: making 1 serving

In a skillet, add a touch of olive oil to coat the pan put 1/3 of your mushrooms and zucchini in at high heat, scoop 2 4oz portions of risotto on top of the veggies, splash white wine to steam and cover with dome lid for 3 min, stir, remove from skillet. Garnish with Parmesan or you can even add herbs! HAVE FUN its gourmet street food at home!