Mushroom Risotto

This inexpensive dish will have you coming back for more! A recipe by 3 Winks Design.

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Servings: 4

Prep Time: 00:15

Cook Time: 00:20

Main Ingredients

2 tbs butter

1 1/2 cups mushrooms, chopped (or sliced)

2 tbs olive oil

1/2 large onion, chopped

2 cloves garlic, minced

1 1/2 cups rice (small grain)

splash white wine vinegar

1/2 cup water

3 - 4 cups chicken broth

1/4 cup parmesan cheese

1/2 fresh lemon

salt and pepper to taste

flat leaf parsley (optional)


1In a large saucepan, heat butter and 2 oz of mushrooms over medium heat. Season with salt and pepper. Cook about 5 minutes, stirring occasionally.

2Remove from pan and set aside.

3Add olive oil to pan over medium heat. Add onion, garlic and remaining mushrooms. Cook about 3 minutes.

4Add rice and stir to coat all the rice with other ingredients. Pour in water and vinegar and stir constantly until all liquid is absorbed.

5Pour in broth one cup at a time, stirring until all liquid is absorbed. Stop adding broth once rice is cooked through and tender.

6Remove from heat and stir in cheese. Mix well. Add mushrooms set aside from beginning and mix together. Squeeze juice from lemon and add salt and pepper to taste. Stir to combine.

7Top with a bit more Parmesan and parsley. Enjoy!

Additional Notes

Try subbing out ingredients for whatever your preference is. I've used many different kinds of mushrooms, onions, and cheeses.

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