Description
Delicious mushroom risotto made with vegetable broth, cream, and a variety of fresh vegetables. Serve as a side dish or filling main course.
Ingredients
- 1 tablespoon olive oil
- 3 small onions, finely chopped
- 1 clove garlic, crushed
- 1 teaspoon minced fresh parsley
- 1 teaspoon minced celery
- salt and pepper to taste
- 1 ½ cups sliced fresh mushrooms
- 1 cup whole milk
- ¼ cup heavy cream
- 1 cup rice
- 5 cups vegetable stock
- 1 teaspoon butter
- 1 cup grated Parmesan cheese
Instructions
- Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic
- and stir in the parsley
- celery
- salt
- and pepper. Cook until celery is tender
- then add the mushrooms. Reduce heat to low
- and continue cooking until the mushrooms are soft.
- Pour the milk and cream into the skillet
- and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time
- until it is absorbed.
- When the rice has finished cooking
- stir in the butter and Parmesan cheese
- and remove from heat. Serve hot.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 4