This recipe sounds fancy, but it’s inexpensive, super simple and takes less than 20 minutes.


  • 1 c. water
  • 2 vegetable bullion cubes
  • 4 tbsp coconut oil or butter
  • 2 garlic cloves, finely chopped
  • 1/2 red onion, finely chopped
  • 1/3 c. arborio rice (but white rice will do)
  • 3 oz mushrooms, sliced
  • 2 tbsp grated parmesan cheese


  1. Boil the 1 cup of water and drop in the vegetable bullion cubes. Stir well and leave simmering while you cook the risotto.
  2. Add the butter to a skillet over low-medium heat.
  3. Reduce the heat to low, add your onions and sauté for a few minutes. Add the garlic and cook for an addition two minutes.
  4. Increase the heat to med-high and add your rice, stirring well.
  5. Add about a quarter of the vegetable stock and stir well.
  6. When the liquid is absorbed, add another quarter of the stock and add your mushrooms, stirring well.
  7. Continue the process of letting stock absorb slowly and then adding more until the rice is creamy but has a little bite to it.
  8. Add the parmesan cheese to melt.
  9. Serve hot!


Add any other ingredients you love that you may have laying around your kitchen; other veggies, herbs, spices, or even meat.