Mushroom and Onion Risotto Recipe

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Savory side dish that goes well with poultry and red meat.
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Servings:
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Ingredients
  • 1 tablespoon olive oil
  • 1 clove garlic - crushed
  • 1 cup onion - chopped
  • 8 ounces mushrooms - any kind, thinly sliced
  • 1 cup arborio rice - uncooked
  • 2 1/4 cups chicken broth
  • 1/2 cup parmesan cheese - grated
  • 2 tablespoons dry white wine - optional
  • fresh parsley - chopped for garnish
Container: skillet
Directions
PREP
10 mins
COOK
20 mins
READY IN
30 mins
  • Heat oil in a medium skillet over medium heat.
  • Add onion, garlic and mushrooms. Sauté until tender, 5 to 10 minutes.
  • Add dry rice and stir until opaque, approximately 4 minutes.
  • Stir in 1/2 cup of chicken broth and bring to a boil.
  • Reduce heat and continue stirring.
  • When most of the liquid is absorbed, add another 1/2 cup of broth.
  • Keep stirring.
  • Continue this process until all of the broth is used up - this takes approximately 20 minutes.
  • When all liquid is absorbed and the rice is tender, remove from heat.
  • If the rice isn't quite tender when the broth is used up you can add 1/2 cup of water.
  • Stir in parmesan cheese and wine and garnish with parsley if desired.
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