Mushroom Risotto

Ingredients Tap to tick off

• 1 cup arborio rice
• 4 cups chicken broth
• 8 oz mushrooms, sliced
• 1/2 onion, diced
• 1/4 cup parmesan cheese
• 2 tbsp butter

Open in the converter

Method

1. In a saucepan, bring the chicken broth to a low simmer and keep it warm.
2. In a large heavy-bottomed pot, melt 1 tablespoon of butter over medium heat. Sauté the mushrooms until browned, then remove and set aside.
3. In the same pot, add the remaining butter and diced onion. Cook until translucent.
4. Add the arborio rice and stir constantly for 2 minutes until the edges become slightly translucent.
5. Add the warm broth one ladle at a time, stirring frequently and waiting until the liquid is absorbed before adding more. This takes about 20 minutes.
6. Stir in the cooked mushrooms and parmesan cheese. Serve immediately.

Part of the week 2 meal plan.