Do you have “Meatless Mondays” at your house?

Yesterday I was reading about the practice of cutting out meat from the main meal on Mondays and learned that it dates back to World War I.  Food was being rationed and skipping the meat could help soldiers and Europeans in desperate need of food. Since then, people have continued the habit as a way to preserve their health and the health of the planet.

We do not have a hard and fast rule keeping Mondays meatless at our house, but I do try to include plenty of meals in my meal planning which call for little or no meat. Meatless meals are better for our bodies and our budgets. 

Yesterday’s dinner was, in fact, a meatless meal at our house. I cooked a big batch of creamy risotto, chocked full of mushrooms and roasted Brussel sprouts.

A bowl of this definitely qualifies as comfort food and makes me thankful that Fall is on its way. I don’t know about you, but I’m ready for cozy fires crackling in our fireplace, bowls of hot soup cupped in my hands, and warm scarves around my neck.

You may have an idea that risotto is a difficult dish to prepare, but I picked up this method from America’s Test Kitchen, and it is SO easy.

This meatless meal is a one pot dish that comes together in right around thirty minutes. Keep reading to see what makes this risotto so easy…

Mushroom Risotto with Roasted Brussel Sprouts

Ingredient List

• 4 C chicken broth
• 1 C water
• 2 Tbsp butter
• 1 onion, chopped fine
• 8 oz cremini mushrooms (2 C chopped)
• 4 garlic cloves, minced
• 2 C arborio rice
• 1 C marsala wine
• 1 C Parmesan cheese
• 1 lb Brussel sprouts, trimmed and quartered

Method

1. Preheat oven to 500°.
2. In a medium saucepan, bring the chicken broth and water to a simmer. Reduce heat and keep warm until ready to use.
3. Melt the butter in a large pot or dutch oven over medium heat. Add the chopped onions and mushrooms, and 1/2 teaspoon kosher salt. Sauté for 5 minutes.  Add minced garlic and sauté for 30 more seconds or until fragrant. Stir in the rice and cook for 2 minutes until the rice starts to look translucent around the edges.
4. Pour in the wine and cook over medium heat for 2-3 minutes until the wine is absorbed. Pour in the hot chicken broth, stir, and cover the pot. Cook for 16 minutes, stirring twice during cooking, until the liquid is mostly absorbed.
5. While the risotto is cooking, prepare the Brussel sprouts. Toss them on a large baking sheet with 2 Tbsp olive oil, and salt and pepper. Cover with foil and roast for 10 minutes. Remove foil and roast for 2 minutes longer, or until the Brussel sprouts are tender and browned. Set aside.
6. After the risotto has cooked, remove the lid and stir again. Stir in roasted Brussel sprouts and 1 C Parmesan cheese. Taste and add additional salt as needed.
7. Serve immediately. Top with additional Parmesan cheese if desired.

You can find more meatless meals and thirty-minute recipes here.

What is a favorite meatless meal at your house?