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creamy mushroom risotto

(1 RATING)
9 Pinches 2 Photos
Northwestgal avatar
Renton, WA
Updated on Feb 11, 2017

This is from a recipe card I got from my local Safeway store years ago. It's a good basic Risotto recipe that I make often, sometimes changing the ingredients to make use of produce I need to use (before they spoil) or to make use a fresh ingredient I couldn't resist in the produce department. It's always good, and it's a quick side dish that goes with a good variety of different main dishes. For the sherry, any dry sherry or even a cream sherry works well in this recipe. But don't use cooking sherry (it's packed with sodium and adds a bitter taste to this rice dish).

prep time 4 Min
cook time 25 Min
method Stove Top
yield 4 serving(s)

Ingredients

  • 1 cup - sliced button mushrooms (or sliced cremini mushrooms)
  • 2/3 cup - long grain white rice, uncooked
  • 1/3 cup - green pepper, chopped
  • 2 tablespoons unsalted butter
  • 1 cup - low-sodium chicken broth
  • 1/2 cup - water
  • 1/4 cup - dry sherry (cream sherry works well, too)
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon black pepper, or to taste
  • 2 tablespoons grated parmesan cheese

How To Make creamy mushroom risotto

  • Step 1
    In a medium saucepan, sauté mushrooms, rice, and green pepper in butter about 3 minutes or just until the green pepper is tender.
  • Step 2
    Stir in broth, water, sherry, sage and black pepper, and bring to a boil. Once it reaches a boil, reduce heat to low, cover saucepan, and let simmer 15 minutes or until the rice is tender and has absorbed all the liquid. Remove from heat and let stand 5 minutes.
  • Step 3
    After 5 minutes, fluff with a fork. Sprinkle Parmesan cheese on top, and serve immediately.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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