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.
prep time
10 Min
cook time
25 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 2 cups uncooked rice
- 2 cups diced mushrooms
- 6 cups chicken broth
- 3 tablespoons chicken bouillon
- 1/2 cup parmesan cheese
- 6 tablespoons oil
- 2 dashes garlic powder
- 2 dashes salt and pepper
- 2 dashes dry parsley flakes
- 6 tablespoons butter
How To Make creamy mushroom and rice risotto
-
Step 1Dice up your mushrooms and set aside.
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Step 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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Step 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.
-
Step 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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Step 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! 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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