Mushroom Pasta Risotto

This delicious unexpected risotto recipe made with whole wheat pasta bow tie recipe is easy and nutritious. It's a wonderful combination of fresh mushroom, whole wheat pasta, and freshly grated Parmesan cheese. It is very simple requiring very little stirring.

Prep time 15 minutes
Cooking time: 25 minutes
Serves 4-6

Ingredients

1 ½ cups organic whole wheat bow tie pasta (farfalle pasta)

3 tablespoons California Olive oil

3 cloves garlic minced

¼ cup shallot minced

1 cup mushrooms thinly sliced

2 tablespoon unsalted butter

½ teaspoon black Pepper

1 teaspoon Kosher salt

2 tablespoons fresh lemon juice

3 cups organic chicken stock

¼ cup freshly grated Parmesan

¼ parsley chopped

Directions

1. Preheat a medium size pan over medium heat

2. Add the olive oil, butter, salt pepper and shallots sauté two minutes

3. Add the garlic and mushrooms, sauté for 5 minutes

4. Add pasta and lemon juice, stir until blended

5. Pour the broth into the pan, stir until blended and cover

6. Cook for 10 12 minutes

7. Stir the pasta halfway through

8. Uncover, stir and cook for 5 more minutes until most of the stock in evaporated

9. Garnish with fresh parsley and Parmesan cheese

10. Enjoy

Make it your own

Substitute your favorite pasta for the whole wheat, try orzo pasta, Step 4

Substitute asparagus or frozen peas for the mushrooms, Step 3

Substitute veggie stock for the chicken stock step 5

Add ½ cup freshly grated Parmesan, Step 8

Drizzle a high quality California olive oil before serving