You know I am a carnivore- this girl loves her steak- but I plan to make at least one day each week meat-free. Doing so is one of the simplest ways you can  save on the greenhouse gas emissions and water usage required to get the meat to your table. That one meat-free day does a lot to help protect the planet! Here’s a Mushroom Risotto recipe from Findlay Market that makes meat-free marvelous!

Mushroom Risotto

2 cups of Aborio rice
6 cups of stock (Vegetable or meat stock of your choice)
1 red onion julienne sliced, thin
2 cups of mixed mushrooms sliced thin
2 cups of Parmesan cheese
3 Tbs. butter
3 Tbs. olive oil
3 cloves of garlic, minced
½ cup fresh chopped parsley
½ cup fresh chopped chives
Juice of two lemons
Salt and pepper to taste

Melt butter in olive oil over medium heat
Sauté onions and mushrooms
When they are soft and reduced by 1/3, remove from pan
Turn medium high heat
Toss in rice and garlic and sauté 3-5 minutes, stirring constantly
Add two cups of stock
Reduce heat and simmer until liquid is almost absorbed
Add remaining stock one cup at a time, cover and allow stock to absorb
Add mushrooms and onion back with the final cup of stock.
Rice is done when it is creamy in texture.
Add cheese, lemon juice, salt and pepper.
When cheese is incorporated, toss in half the chives and parsley.
Place risotto in a large, warm serving dish serving and top with remaining chives and parsley.
Note: Serve with a big Chardonnay, fresh salad, and crusty whole wheat bread.