Mushroom Risotto


1 lb baby portobello mushrooms, sliced
4 Tablespoons butter
2 Tablespoons Clearly Organic Olive Oil
1 yellow onion, sliced
2 garlic cloves, minced
1 cup brown rice, or arborio rice
3 cups Clearly Organic Chicken Broth
1 cup hot water
1/2 cup Parmesan cheese, shredded
Salt and pepper to taste

Sauté mushrooms in butter. Season with salt and pepper to taste. Set aside. In a large skillet over medium heat add sliced onions, garlic and olive oil. Cook until onions are soft, 8-10 minutes. Stir in rice and cook one minute, coating rice with oil. Add 1 cup broth and let simmer until liquid is mostly absorbed, stir frequently. Repeat with remaining broth and water. Cooking time for rice will be 20-25 minutes. Rice with start to be creamy and chewy in the center, not dry. Add more water if needed. When rice looks done stir in mushrooms and cheese. Cook until cheese melts. Serve immediately. Top with ricotta cheese or small amount of cream cheese as a garnish, if desired. Risotto looks and tastes great over a bed of greens.

Mushroom Risotto Mushroom Risotto
Mushroom Risotto Mushroom Risotto
Mushroom Risotto
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