creamy mushroom and rice risotto
Sometimes I will watch certain cooking type shows to get ideas on various foods that I like. Never made risotto before until now. I played around with this recipe made a few adjustments and it turned out so good. My husband loved it but not only that my picky 5 year old son. I hope everyone enjoys this recipe as much as my family did.
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yield
8 serving(s)
prep time
10 Min
cook time
25 Min
method
Stove Top
Ingredients For creamy mushroom and rice risotto
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2 cuncooked rice
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2 cdiced mushrooms
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6 cchicken broth
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3 Tbspchicken bouillon
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1/2 cparmesan cheese
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6 Tbspoil
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2 dashgarlic powder
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2 dashsalt and pepper
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2 dashdry parsley flakes
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6 Tbspbutter
How To Make creamy mushroom and rice risotto
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1Dice up your mushrooms and set aside.
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2In a large frying pan melt both the butter and the oil together. Sautee the mushrooms and the uncooked rice for 2 - 4 minutes on medium high heat.
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3Stir in your chicken bouillon. Add enough chicken broth to cover the rice mixture, then season with garlic powder, salt and pepper. Stir until it begins to boil then reduce heat to low and place a lid on your pan and let it simmer.
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4Check your rice every 2 - 3 minutes and stir. As the liquid reduces add more chicken broth. Continue this step for about 15 - 20 minutes or until the rice is fully cooked.
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5Once the rice is cooked add the parmesan cheese and mix into the rice. Garnish with parsley and serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Creamy Mushroom and Rice Risotto:
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