Portabella Mushroom Risotto Recipe

  • 1 can vegetable broth (14 1/2 to 15 oz 14 1/2 ounce cans)
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 2 shallots, chopped
  • 1/2 pound portabella mushrooms, chopped
  • 1 cup medium grain rice or arborio rice
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon chopped fresh thyme
Bring vegetable broth to a simmer in a medium saucepan. Reduce heat to low; cover and keep broth hot. Melt 3 T. of butter with the olive oil in a heavy large saucepan over medium heat. Add chopped shallots; sauté 1 minute, then add the mushrooms and cook until they are tender, about 8 minutes. Add the rice and stir to coat. Increase heat to medium high and add 3/4 C of the hot vegetable broth and simmer until absorbed, stirring frequently. Add remaining hot vegetable broth 3/4 C. at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes. Stir in Parmesan cheese and chopped fresh thyme and serve immediately. Yields 4 servings.
Similar Recipes
Slow Cooker Rice
chicken bouillon granules
raw white rice
Turmeric Rice
bell pepper
chopped parsley
olive oil
Orange Rice Pilaf
green onions
long grain and wild rice

Portabella Mushroom Risotto Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2018 Tecstra Systems, All Rights Reserved, RecipeTips.com