Sun-dried Tomato and Artichoke Risotto with Mushrooms and Truffle

Risotto is a fragrant, creamy rice dish that is usually cooked on the stove in a sauce pan. However, risotto can be really tedious because you have to stir it constantly the whole time it is cooking.. Ain't no body got time for that.

My risotto is done in a rice maker, which you can get for as little at $20 at Target or Walmart. If you don't have a rice maker and don't want to get one (seriously get one you can use if for all kinds of things), you can do this on the stove, but you'll just have to watch it and make sure that it is stirred constantly so the bottom doesn't burn!

Ingredients:
1 cup wild grain or brown rice
1 yellow onion (chopped)
8 oz mushrooms (sliced) ... I used baby bella
1/2 cup chopped sun dried tomatoes
1/2 cup chopped artichoke hearts
1 clove garlic minced or 1 tsp minced garlic
2 TBL dried Italian spices
salt and pepper to taste
2 1/2 cups vegetable broth
1 cup water
1 TBL olive oil
5 drops white truffle oil -- use sparingly.... it is very powerful (optional - a bottle is pretty expensive but will last FOREVER)


Process:
Place all ingredients in rice maker. Push "white rice" button and guess what? You're done! I pop in the kitchen and stir it every once in a while - maybe 2-3 times during the 45 minute cooking cycle.
Once the rice maker is done, fluff the rice and put it over fresh spinach or kale. The greens will wilt because the rice is so hot, YUM!

NOTE: If you are using sun-dried tomatoes packed in oil or artichoke hearts packed in oil, don't add another TBL of oil. Also, be really careful with the truffle oil. If you can smell it, thats enough. You can ALWAYS add more to the dish at the end.

 ♥ E