This risotto recipe is so easy to make with mushrooms and onions. It's cooked until it's hot and creamy for a delicious side dish that goes with almost anything.
1Tablespoonfreshly chopped parsleyoptional for garnish, or other fresh herbs
Instructions
Warm the broth in a saucepan on medium low heat (hot but not boiling), or warm in the microwave. Keep warmed on the stove, or reheat in the microwave as needed.
Heat olive oil in a medium skillet on medium high heat. Add mushrooms and cook 5 minutes, or until mushrooms are soft. Set aside.
Melt butter in a large skillet on medium high heat. Add onions and cook 3-4 minutes, until onions are tender (but not browned). Add rice and stir for about 5 minutes, or until rice starts to brown.
Add wine and stir until wine evaporates. Add ½ cup warmed broth. Stir until the liquid has been absorbed. Repeat the process, adding ½ cup warmed broth at a time, stirring each time until the liquid has been absorbed. This takes about 20 minutes.
Add mushrooms with juices and parmesan cheese and stir to combine and melt cheese. Add salt and pepper to taste.
Garnish with Parmesan cheese and parsley if desired.
Video
Notes
Refrigerate leftovers covered for up to 3 days, or place in zippered bags and freeze for up to 3 months
Reheat on the stovetop in a deep pot with a bit more broth. Or, reheat it in the oven with extra chicken broth and a sprinkle of parmesan cheese.
Thaw in the refrigerator and reheat as mentioned above.