Mushroom Risotto Recipe
40-minute recipe
Serves 4
Slow cooked short-grain rice with stock, Parmesan and herbs. When ready, this Italian dish is creamy and a little al-dente (just cooked). This risotto recipe also adds sliced mushrooms and garlic — with delicious results. Best served immediately, while still warm.
40-minute recipe
Serves 4
Ingredients
2 tbsp
1 227-g pkg
1 cup
3 3/4 cups
1 33-g tub
1/4 cup
1/4 cup
Directions
- 1
Heat a pot over medium-high. Add margarine, then mushrooms. Cook, stirring often, until golden brown, about 4 to 5 minutes.
- 2
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.
- 3
Stir in cheese and parsley.
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Last updated: February 16th, 2021
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