Mushroom Risotto


-1 tbsp + 1 tsp butter

-1 medium onion, chopped fine

-2 cloves garlic minced

-4 oz uncooked aborio rice or any medium or short grain rice

-3 1/2 cups low sodium chicken stock

-8oz fresh mushrooms, chopped thin (mini bella mushrooms are quite nice)

-2 tbsp fresh grated Parmesan cheese


-In skillet, heat butter until bubbling

-Add onion & garlic, sauté (do not brown)

-Stirring constantly until golden, approx. 3 mins

-Stir in 1/2 cup of stock & cover skillet

-Cook approx. 3 mins until rice absorbs stock

-Stirring constantly, add stock 1/2 cup at a time (with first 1/2 cup stock, add mushrooms & Parmesan cheese)


Be careful that the rice never runs out of moisture. Must be stirred constantly until its all cooked.

Nice to top with more fresh grated Parmesan cheese & fresh pepper.

Serve with spinach salad.

–Recipe by Jennifer S.


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