(Excerpted from Proprietress Holly Arnold Kinney’s “The Fort Cookbook”)
Both colorful and delicious, this vegetarian entrée celebrates the garden and forest bounty! It was The Fort’s seasonal vegetarian entrée in 2020.
Follow the recipe below to enjoy this vegetarian meal on a cold day.
- 2 cups chopped shitake mushrooms
- 2 tbsp. olive oil
- 2 cups arborio rice
- 3 cups vegetable stock
- 1 cup dry white wine
- ½ tbsp. fresh thyme
- Salt and freshly ground pepper, to taste