- 1 tablespoon olive oil
- 12 oz mushrooms any variety, thinly sliced
- 1/4 cup chopped onion
- 2 tablespoons butter
- 1 cup arborio rice
- 1/2 cup white wine or extra broth
- 3 cups chicken broth divided, or mushroom broth
- 1/3 cup freshly grated Parmesan cheese
Warm the broth in the microwave.
Add olive oil and mushrooms to a pan over medium-high heat. Cook until mushrooms are softened, about 5 minutes. Set aside.
Add butter and onions to a saucepan, cook until tender, about 3-4 minutes. Stir in rice and cook until rice starts to lightly brown, about 5 minutes.
Add wine and cook until evaporated while stirring. Add warmed broth 1/2 cup at a time stirring until evaporated after each addition. This will take about 20 minutes.
Stir in mushrooms with any juices, parmesan cheese (reserve a couple of tablespoons for garnish) and parsley. Taste and add salt & pepper as needed. Garnish with fresh herbs as desired.
Saturated Fat: 6g
Vitamin A: 247%
Vitamin C: 15%