Supplies I had around the fridge! I didn't actually use the entire onion! Chop up everything finely.
Use a large pan. Sauté peppers first for about 2-3 min
Add chopped onions and mushrooms. Sauté for about 5-7 min until mushrooms are cooked and onions are translucent.
Stir every couple of minutes.
In the meantime, cut the leek in half and chop finely. This cooks very quickly so I add it last.
Added leeks to rest of veggies.
Stir sautéed veggies for about 3 min. Leeks cook quickly.
Once veggies are sautéed, I put them on the side. I just put them on some wax paper.
In the meantime, warm up 3.5 cups of water and 2 tsp of Vegeta (veggie seasoning). You can use veggie or chicken stock instead :)
You are going to use the hot stock thought the making of the risotto.
I added 2 tbsp of olive oil, and then added 1 cup of arborio rice.
Stir until arborio rice was translucent and oil is coating all the rice.
Make sure heat is on medium. Add about 1/4 cup of white wine. Stir!
The white wine evaporates quickly.. And so add 1/2 cup of stock. When you stir down the middle and the rice does not come together again bc the stock is absorbed, add another 1/2 of stock and stir.
Continue stirring and adding 1/2 cup of stock at once.
About 15 min later, the rice should be plump and al dente. You don't want to let it get too soft and it doesn't taste good if it's not cooked through.
Risotto is all done. Add the veggies.
Stir the veggies into the risotto.
Salt and pepper to taste.
Add about 1/3 cup of Parmesan cheese and stir.
All done! Risotto can be eaten all on its own or as a side to a meat dish (such as chicken breast, sausage, steak, etc)
I prefer to eat it all on its own :)