Peach Palisade Mushroom Risotto
A bit sweet and a bit savory
Ingredients
1 cup Arborio rice
4 cups vegetable broth
1 onion, diced
2 cloves garlic, minced
1 cup mushrooms, sliced
1 Palisade peach, diced
1/4 cup white wine
1/4 cup grated Parmesan cheese
2 tbsp butter
1 tsp Palisade peach seasoning
Salt and pepper to taste
Directions
In a large saucepan, heat the vegetable broth over low heat.
In a separate large skillet, melt the butter over medium heat. Add the onion and garlic, cooking until softened.
Add the mushrooms to the skillet and cook until they release their juices, about 5 minutes.
Stir in the Arborio rice and cook for another 2-3 minutes, until the rice is toasted.
Pour in the white wine and cook until evaporated.
Begin adding the warm vegetable broth to the skillet, 1/2 cup at a time, stirring frequently until absorbed before adding more. This process should take about 20 minutes.
Once the rice is creamy and cooked through, stir in the diced Palisade peach, Parmesan cheese, and Palisade peach seasoning. Season with salt and pepper to taste.
Serve hot, garnished with additional Parmesan cheese if desired.
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