Mushroom Risotto

This creamy, cheesy, mushroom risotto is packed full of flavor and makes a delicious addition to any meal! I usually make a double batch, so I'll have some for lunch the next day!

Mushroom Risotto
Serves 4

8 ounces button mushrooms, sliced
1/2 cup shredded Parmesan cheese
2 cans (14 1/2 ounces each) of low-sodium chicken broth
1/2 cup white wine
1 cup of dry Risotto/ Arborio rice

1 tablespoon extra virgin olive oil
3 tablespoons butter
1/2 cup finely chopped onion (or 1/2 tablespoon onion powder)
1 1/2 teaspoons lemon juice
salt and pepper to taste

1. saute mushrooms until just tender, then set aside
2. combine onion, oil, and butter in a medium saucepan and saute for 3 minutes
3. add risotto and saute for another 2 minutes
4. stir in one cup of broth and the white wine and continue cooking and stirring occasionally while simmering until broth is mostly absorbed
5. gradually stir in remaining broth one cup at a time, allowing liquid to be absorbed before adding more
6. after liquid has been mostly absorbed and risotto is tender, remove from heat and stir in cheese until melted
7. add lemon juice, then mushrooms and their liquid, stir gently to combine, then add salt and pepper to taste
8. serve and eat immediately!

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