Mushroom Risotto

Name: Mushroom Risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 tablespoon olive oil; 12 ounces mushrooms (any variety, thinly sliced); ¼ cup onion (chopped); 2 tablespoons butter; 1 cup arborio rice; ½ cup white wine (or extra broth); 3 cups chicken broth (divided, or mushroom broth); ⅓ cup freshly grated Parmesan cheese

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Prep Time: 15 minutes

Cook Time: 35 minutes

Total: 50 minutes

Servings: 4

Cost: $7.13 /serving

Author : Holly Nilsson

mushroom risotto

Ingredients

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1 tablespoon olive oil12 ounces mushrooms (any variety, thinly sliced)¼ cup onion (chopped)2 tablespoons butter1 cup arborio rice½ cup white wine (or extra broth)3 cups chicken broth (divided, or mushroom broth)⅓ cup freshly grated Parmesan cheese

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Instructions

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Step 1

Warm the broth in the microwave.

Step 2

Add olive oil and mushrooms to a pan over medium-high heat. Cook until mushrooms are softened, about 5 minutes. Set aside.

Step 3

Add butter and onions to a saucepan, cook until tender, about 3-4 minutes. Stir in rice and cook until rice starts to lightly brown, about 5 minutes.

Step 4

Add wine and cook until evaporated while stirring. Add warmed broth ½ cup at a time stirring until evaporated after each addition. This will take about 20 minutes.

Step 5

Stir in mushrooms with any juices, parmesan cheese (reserve a couple of tablespoons for garnish) and parsley. Taste and add salt & pepper as needed. Garnish with fresh herbs as desired.

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