Veggie Risotto with Mushrooms, Peas, and Green Beans made with Brooklyn Brown Ale.
{This post is an oldie from my first blog, Life Food, and beer. I'm not cooking with beer like I once was, but I still love this recipe. To read more about my food philosophy now, click on the About Me page.}
I've been a little MIA lately. It all started last week when my computer died. For someone who's job is dependent on their computer and timelines, it was a bad week. I ended up buying a new computer that I had to take back two days later because the keyboard wasn't working correctly. Losing most of my files and having to set up a new computer, SUCKED! Having to do it twice, REALLY SUCKED. Our router also died last week, and I had two cavities filled. It was an expensive, long, week, to say the least.
I'm finally getting around to setting up my new computer to start blogging again. I used a special program to write my post and edit my pictures. It took me a while too finally get everything set up for blogging. I lost a few recipes when my computer died. Luckily, this one was still on the SD card. I made this as a way to cool down when my computer started messing up.
I needed some comfort food. For me, risotto is the ultimate comfort food—warm, creamy, cheesy goodness in a bowl. I remember the first time I had it was during my study abroad trip to Italy. It was a mushroom risotto, and at the time, I thought I was allergic to mushrooms. It smelled so go, so I decided to "pick around them." Man, it was AMAZING!! I think I picked out every single piece of rice.
Risotto is easy, too. Yea, you have to stir it the whole time, but I just brought my IPad into the kitchen and play on Pinterest while stirring.
For this recipe, I used Brooklyn Brewery Brown Ale. This is an excellent brown ale and added great flavor to the risotto. The roasted flavors worked well with this savory dish. The sweetness also helped balance the saltiness from the cheese and chicken stock. You can substitute extra stock for the beer if you'd like to leave the beer out.
Other Beers to Try:
- Georgia Brown- SweetWater Brewing Co.
- Terminally Ale- Tequesta Brewing Co.
- Moose Drool- Big Sky Brewing
- Brown Ale- Newcastle
I made a double batch of this recipe and used the extra for Baked Arancini {Rice Balls}. I'll share that recipe next week {hopefully!}.
Serve with Oven Roasted Spatchcock Chicken.
Like this recipe? Don't forget to Pin it! Also, check out our Instagram, Facebook, or YouTube Channel for cooking demos and more. Plus you can also see what I am pinning on Pinterest for more Whole30 and Paleo recipe ideas!
Print
Brown Ale Veggie Risotto
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Veggie Risotto with Mushrooms, Peas, and Green Beans made with Brooklyn Brown Ale.
Ingredients
- 6 cups Low-Sodium Chicken Broth
- 1 tablespoon Olive Oil
- 3 cloves Garlic (Chopped)
- ¼ Medium Onion (Fine Chopped)
- 2 cups Arborio Rice (Or Sushi Rice {Don’t judge me!})
- ½ cup Brown Ale
- 1 cup Green Beans (Steamed)
- ½ cup Peas (Thawed)
- 6oz Mushrooms (Chopped)
- ½ cup Parmesan Cheese
Instructions
- Heat Chicken Stock in a medium stock pot over low heat.
- Heat a large skillet over medium heat. Add Oil, Garlic, and Onion to pan. Cook 2-3 minutes until onions are tender. Add Rice to pan and stir to coat with oil. Add Beer and stir. Add Chicken Stock ½ a cup at a time and stir continuously. Once rice absorbs all the liquid, add more stock. Continue until all the liquid is used and the rice is tender, about 20. Add the veggies with the last addition of the liquid. Add the cheese, stir, and serve warm. Serve with fresh chopped parsley and extra Parmesan.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Dish
- Cuisine: Italian
Keywords: Vegetable Risotto, risotto
Leave a Reply