Mushroom Zuke Risotto

From Member Margo LaMarsh

1 cup short-grain brown rice
1 onion chopped
3 to 5 cups stock (I use veggie but chicken would do also)
2 small zuke, grated
8 oz mushrooms, chopped
1/2 cup grated Parmesan


Bring a pot of water to boil, add salt. Add rice and cook, at almost boil for 10 – 15 mins. drain.

Heat olive oil in skillet. Add onion and cook until soft. Add rice and cook, coating it with the oil so its glossy. Add salt and pepper and 1/2 cup water. Stir and let water bubble away.

Add stock, 1/2 cup at a time, stirring. When stock is gone, add more. Mixture should not be too wet nor dry. Medium heat and watch it carefully.

After about 15 mins of adding stock, stir in zuke and mushrooms, and cook until veggies release moisture. Make sure your mixture is on the drier side at this point b/c the veggies will have a good bit of moisture.

Begin tasting the rice. It should be tender but still have a little crunch. Don’t want it mushy! It will be probably about 45 minutes to this point. When its done, stir in parm cheese if using it.