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Ingredients

• 1 1/2 cups risotto rice, such as Arborio or Canarole
• 3 cups hot vegetable or chicken stock
• 1 cup ricotta cheese
• sea salt and freshly ground black pepper, to taste
• crumbled crispy bacon, optional
• finely grated Parmesan cheese, optional
• For the mushroom and celery salad combine the following:
• 1 cup baby portabello mushrooms, thinly sliced
• 2 sticks celery, peeled and thinly sliced
• 1/3 cup olive oil
• 3 tablespoons lemon juice
• 1 clove garlic, crushed
• 1/4 cup green onions, finely chopped
• sea salt and freshly ground black pepper, to taste

Description

Easy Baked Risotto With Mushroom And Celery Salad - The Huffington Post

Kitchen Daily