- 6 1/2 cups of spring water (or use liquid vegetable broth)
- 2 tablespoons of low sodium vegetable stock (or use liquid vegetable broth)
- 2 cups of arborio rice
- 5 medium brown mushrooms
- 1 leek stalk
- 1/4 large broccoli
- 1 medium white onion
- 2 garlic cloves
  1. In a pot, warm the broth over medium heat. No need to boil it but keep it hot.
  2. Heat a large sauté pan over medium heat. Add chopped mushrooms stir and place lid on the let them steam and sauté, it will only take a few minutes and the mushrooms release their juices and shrink slightly starting to brown. Remove mushrooms and set aside.
  3. In the same sauté pan with the heat on medium add the leek and broccoli, place the lid on again and let cook stirring occasionally every minute or so for 5 minutes, then add to the bowl with the mushrooms and set aside.
  4. Now add the garlic and onion to the pan, let them soften then add the dry arborio rice, stirring in and mixing well with the onions and garlic (no longer than 1 minute, add a scoop of the broth to the rice mix and stir every 30 seconds or more. Don't let the rice dry out or stick to the pan.
  5. Keep adding scoops of the broth slowly to the rice (add 1/2 - 1  cup each time), stir until the broth is 90% absorbed before you add your next scoop. When you've got almost all the broth added, add in the mushrooms, leeks, and broccoli to the rice mix. Stir in well and let it sit for 5 minutes before serving. Add one more scoop of broth after vegetables have been added it looking to dry.
  6. Top with lemon juice and some parsley on top.
Recipe by Loni Jane (@lonijane)