9 Quick & Easy Recipes to Slash Your Electricity Bill

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Mushroom Risotto

This mushroom risotto recipe uses efficient heat management and one-pot cooking to minimize energy consumption. By keeping the broth warm and stirring constantly, it ensures even cooking and reduces overall electricity usage.

Ingredients (serves 4):

• 5 cups sliced mushrooms
• 1 3/4 cups vegetable broth
  
• 1 onion, peeled and finely chopped
• 2 garlic cloves, minced
• 1 cup Arborio rice
• Salt, pepper, tarragon, chervil
• 2 tsp vegetable oil
• 1/2 cup grated Parmesan or other light cheese

Instructions:

1. Heat the broth in a pot and keep it warm over low heat. 
2. In a large skillet or saucepan, warm 1 tbsp vegetable oil over medium heat, and add the mushrooms. Cook until they have browned and released their moisture, about 5-7 minutes. Set aside.
3. Add the remaining tbsp of vegetable oil to the pan, and add the onions. Sauté until the onions are translucent, about 2-3 minutes. Add the garlic and cook for 1 minute more.
4. Add the arborio rice to the pot, and turn the heat to medium-low. Stir well to coat the rice. Cook for about 2 minutes until the edges of the rice grains become translucent.
5. Begin adding the warm broth to the rice, one ladle at a time.
6. Stir frequently and allow the liquid to be absorbed before adding more broth. The liquid should be at a low simmer with each addition.
7. Continue this process until the rice is creamy and tender, but still has a slight bite (al dente). This should take about 18-20 minutes.
   
8. Once the rice is cooked, stir in the sautéed mushrooms.
9. Add the grated Parmesan cheese and season with salt and pepper to taste.
10. If the risotto is too thick, you can add a little more warm broth to reach your desired consistency.
    
11. Serve with more Parmesan and herbs.

Enjoy!