Creamy Mushroom Risotto
wonderful flavor! my daughter who hates mushrooms gobbled it up!
Creamy Mushroom Risotto
wonderful flavor! my daughter who hates mushrooms gobbled it up!
Cooking Instructions
- 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.
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