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Marsala Mushroom Risotto

March 20, 2020 by predominantlypaleo 6 Comments

 

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Tonight I fed my family for under $8 with this restaurant quality Marsala Mushroom Risotto. It was beyond amazing and full of flavor. 


Marsala Mushroom Risotto

What a time to be alive. So much confusion, fear, and lots of unknowns. Being home with and without choice, with news that changes by the minute, and drastically by the day. Our hearts feel tender and our protective natures are in full force as we think about those we love who might be affected. 

Marsala Mushroom Risotto

What I see most, though, is people within my own community in Tampa and my Predominantly Paleo community online, pulling together. We are communicating more than ever; we are sharing our gratitude lists. We are discussing our methods of coping with fear and worry. We are trading favorite baked good recipes. And we are trading memes that help us all take a minute to share a laugh – something that feels harder to come by lately. 

 

Marsala Mushroom Risotto

I wrote this recipe on a whim tonight; 1) because I had a sweet friend Maya who asked me if I needed gluten free pasta while she was picking up a few things at the Italian grocery (and offered to drop them off plus this risotto rice)  and 2) because mushroom risotto sounded like the absolute perfect comfort food. And 3) if there needed to be any other reason, I know people are trying to be the most cost effective as possible. And this meal cost me less than $8 to feed all 5 of us. Truly affordable and using ingredients you might already have tucked into your reserves. 

As the upcoming weeks unfold, please know you and your families are in my thoughts. And while we might feel like we can’t control much these days, we sure can make a good meal – and that’s just what we’ll do. 

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Marsala Mushroom Risotto

Marsala Mushroom Risotto
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Jennifer Robins

Ingredients

Scale
  • 16 ounces white button mushrooms, stemmed and sliced
  • 1 onion, diced
  • 1/4 cup ghee
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder or 1 tablespoon minced garlic
  • 1/4 cup marsala wine
  • 1 tablespoon coconut aminos
  • 2 cups beef broth
  • 1.5 cups arborio rice

Instructions

  1. Start by adding the ghee, onion, and mushrooms to a skillet over medium/high heat
  2. Saute, shifting the contents regularly until they begin to soften (5-8 minutes)
  3. Add in the marsala wine, other seasonings, and coconut aminos
  4. Continue to saute until the mushrooms turn dark and the onions start to caramelize
  5. While your veggies saute, bring the broth and arborio rice to a low simmer in a saucepan over medium (may lower to low/medium) heat
  6. Cook until the liquid is absorbed and the rice becomes creamy and slightly tender
  7. Fold in the veggies and serve topped with parmesan and parsley

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Filed Under: 30 Minute Meals, egg free, gluten free, main course, nut free, sides, soy free, sugar free, yeast free

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Comments

  1. Noel says

    September 17, 2020 at 7:56 pm

    Just made this and it is SO delicious! Thank you for making recipes that are not only healthy, but so flavorful and satisfying.

    Reply

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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