Sundried tomato and mushroom risotto.

Before I get to the deliciousness that was my risotto creation, I would like to share a tale of turmoil and heartache with you. Last night I had a craving for something maple and mustard glazed. I figrued tofu would be the perfect way to remedy this craving undoubtedly brought on by my lady week. I had drained some tofu a couple of days before and decided I was going to an fry it in my cast iron skillet and just pour the maple mustard glaze atop. Negative. Now, I'm no newb to cooking, but needless to say the tofu fell apart in the griddle. I attempted to salvage what wad left in a nonstick pan, but it turned into a scramble like consistency with a sweet maple glaze. Yuck. So what's the point, you ask, of this woe-ridden tale of tofu betrayal? Shit happens. You never stop learning in the kitchen and I hope that people who are new to vegetarianism or veganism know this and don't give up too easily. Also, try to avoid cooking something without a recipe when you're a raging ball of menstruation.

Anyway. This was my very first risotto attempt. Ever. Big stuff. You're witnessing history in the making. My main inspiration was this recipe, but just sundried tomatoes? I think not. I had a ton of white mushrooms that were about to go bad, so I figured that a risotto would be the perfect way to use 'em up.

Sundried tomato and mushroom risotto

1 onion, minced
2-3 cloves garlic, minced
1 cup arbrorio rice
8 oz white mushrooms, chopped
1/2 cup sundried tomatoes
1 bunch of fresh spinach
1-2 tbs dried parsley
2-3 tbs dried basil
1 tsp dried sage
salt and pepper to taste
broth measurements are going to very

In a large saucepan on medium heat, saute onions and garlic until onions become translucent. Be careful not to burn your garlic. Then add your mushrooms and saute until they start to give off juice. Add dry rice and coat with oil. Then add 1/2 cup veg broth and stir. When it starts to absorb add another 1/2 cup broth and the rest of the ingredients. Continue to stir occasionally and add broth in 1/2 cup increments. When rice is al dente and broth is mainly absorbed, stuff ya' face. I topped mine with some soy parmesan. Lovely.