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Mushroom Risotto

Mushroom Risotto

Parmesan cheese is optional for a creamy risotto with deep flavors from stock and fresh mushrooms.

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Serves 4

Prep time 15 min

Cook time 30 min

Ingredients

  • 2 Tbsp. olive oil
  • 1 cup Arborio rice
  • 1/2 cup diced onion
  • 1 garlic clove, minced
  • 8 oz. cremini (baby Portobello) mushrooms, sliced
  • 1 Tbsp. fresh thyme leaves
  • 1/2 cup dry white wine
  • 3 1/2 cups College Inn® Chicken Stock
  • 2 Tbsp. coarsely chopped fresh parsley leaves
  • Salt and freshly ground black pepper

Directions

  1. Heat oil in a medium saucepan over medium heat. Add rice, onion and garlic and cook 3 minutes, stirring frequently, until onion is tender. Add mushrooms and thyme and cook about 2 minutes until mushrooms start to soften.
  2. Stir in wine and cook about 3 minutes until evaporated, stirring frequently. Meanwhile, microwave stock in a 4-cup glass measuring cup on HIGH 3 minutes or until hot.
  3. Add 1 cup hot stock to rice mixture, stirring occasionally, until almost absorbed. Continue adding hot stock 1 cup at a time, stirring occasionally, until almost absorbed before adding the next. Remove from heat when the last 1/2 cup of stock is almost absorbed, and rice texture is creamy and slightly al dente. Stir in parsley. Season to taste with salt and p

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