This was my first ever try at risotto. Not just mushroom, but any kind. It's a gluten-free girl's savior in an Italian restaurant and I've been obsessed with mushrooms recently. I didn't have time to meal plan this Sunday the way I'd have liked (ya gotta live!) so I sort of winged it at Trader Joe's. A girl had their frozen mushroom risotto in her cart and it sparked an idea so I went to the frozen foods aisle, which I typically avoid, and picked it up. NOT GLUTEN FREE. Of course, they had to roll their risotto in wheat flour. Like, why is that necessary? No. Anyway, I went looking for "risotto rice" or what I learned is actually called Arborio rice (like I said, I'm a novice). I actually ended up just buy a box of Trader Joe's Mushroom & Herb Risotto is a box and figured it would be easy for a busy week.

Today at work I felt overwhelmed by how busy I'm going to be in both my work life and professional life the next 6-ish days so I decided to skip yoga and rest. So I ended up making up my own catch-all risotto that kind of uses the pre-made box I bought and kind of doesn't. It ended up turning out delicious and far better than I expected, so here it is:


Take a box of Trader Joe's Mushroom & Herbed Risotto (found in the rice aisle) and cook it as per the directions on the box EXCEPT do not put the packet of seasoning in. Basically, you are just cooking their rice. Easy enough. If you aren't a vegetarian you can add a chicken broth cube for flavoring...optional.)

While that's going, in a skillet saute garlic and one or two diced shallots in a bit of sesame oil and tamari (gluten free soy). Add in any veggies you see fit next. I chose golden cherry tomatoes, halved green beans (haricot vert if you want to being fancy), and a package of shiitake mushrooms. I marinated the shiitake mushrooms in the oil and tamari for just a bit prior and then used that mixture to saute. Take off the heat when everything is just cooked enough.

Once the rice is fluffy and happy looking, open the packet of Trader Joe's seasoning and put literally 1/20th of it in the pot. Then add all the contents of the skillet in the pot plus some olive oil, white wine (I used a cheap chardonnay), parsley, salt and pepper. I didn't measure, neither should you. Mix, eat, done in 20 minutes tops. Gluten and dairy free.

Next time, I'll just buy the rice on its own and use the leftover seasoning packet to flavor if I even need it. Oh, and the leftover chardonnay was nice too.