Mushroom Risotto Recipe
Heat a pot over medium-high. Add margarine, then mushrooms. Cook, stirring often, until golden brown, about 4 to 5 minutes.
Stir in rice and garlic. Cook 1 minute. Stir in water and vegetable stock. Bring to a boil, stirring until stock is melted. Reduce heat to low. Simmer, covered, stirring occasionally, until almost all liquid is absorbed and rice is creamy and tender, about 25 minutes.
Stir in cheese and parsley.
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Last updated: January 18th, 2021
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