Creamy Mushroom Risotto

Name: Creamy Mushroom Risotto
Cuisine: American
Ingredients: 1 cup sliced mushrooms; 1 cup arborio rice; 3/4 cup heavy cream; 2 cup chicken broth; 1/4 cup onion, chopped; 1 tbsp olive oil; 1 tsp chopped parsley; 2 tbsp parmesan cheese; to taste salt & pepper

Brenda @cook_3128549

Texas

wonderful flavor! my daughter who hates mushrooms gobbled it up!

Brenda @cook_3128549

Texas

wonderful flavor! my daughter who hates mushrooms gobbled it up!

Saved

Ingredients

1 cupsliced mushrooms
1 cuparborio rice
3/4 cupheavy cream
2 cupchicken broth
1/4 cuponion, chopped
1 tbspolive oil
1 tspchopped parsley
2 tbspparmesan cheese
to tastesalt & pepper

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Steps

1

In a medium saucepan, Saute mushrooms, onions in 1/2 tbsp olive oil. Set aside.
2

Bring chicken broth to a simmer then keep warm while adding to rice.
3

Toast rice in a seperate medium saucepan in 1/2 tbsp olive oil.
4

Add 1/4 cup broth to rice and simmer until absorbed using med-low heat, stirring constantly. Continue adding 1/4 cup broth until absorbed and all broth added. This will take a while so don't hurry. Its important that all liquid is absorbed each time.
5

While rice is cooking, add cream to mushroom mixture and blend with hand liquidizer or blender.
6

When all broth has been absorbed, add in mushroom cream mixture and simmer for another 2 minutes. Turn off stove, stir in parsley & parmesan and serve.