25 Minute Mushroom Risotto Recipe

I can’t pinpoint the exact date or even year I had risotto for the first time, but I remember the restaurant – Janice’s Bistro. I think it had scallops. It was a revelation.

It was creamy, soft, hot, cheesy and a flavor I can remember so distinctly every time I think of that first time I had risotto. Continuing on this week’s theme of a meatless party, I felt like a risotto really needed to be the star of the show. Plus – you all know how much I love a you-do-you-boo recipe – and this is 100% that.

If you’ve had risotto before, this is so easy, it’s just very hands on. In fact, everything else needs to be done while this risotto is cooking and all of your ingredients need to be ready to go and just an arm’s length away. But with the right prep, and some solid gut instinct, risotto can be on your table in 25 minutes. It’s so fast, in fact, that you could make it for a weeknight dinner for family! Who doesn’t want to come home after a long day at work to a special treat?!

Sheet Pan Salad with Roasted Sweet Potatoes

I love a quick recipe. One that’s good, quick, but still really good. Not really the ones that I end up with lunch where it’s basically 5 random ingredients thrown into a bowl that we call a “salad.” This is coming from a place of complete dissatisfaction with my salad I had while writing this. It wasn’t good.

But this salad, this salad is good. And if you wanna be a little lazy and call it rustic, it’s perfection.

Once you’ve roasted the sweet potatoes and allowed them to cool just a bit, this salad comes together so fast. And it’s yet another you-do-you-boo recipe! Of course, any salad can be adjusted to your liking. And I will always recommend more cheese than is actually necessary.