Mushroom Risotto with Parmesan & Herbs
Risotto isn't as hard to make as you may think. This simple recipe gives restaurant quality for a fraction of the cost
- 2 Tbsp (30 mL) olive oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 2 cups (500 mL) mushrooms, sliced
- 1/2 tsp (2 mL) dried thyme
- 1/2 tsp (2 mL) dried basil
- 1 1/2 cups (375 mL) arborio rice(uncooked)
- 4 cups (1 L) chicken stock
- 1/2 cup (125 mL) grated Parmesan cheese
Preparation time 10mins
Cooking time 40mins
Heat the oil in a large saucepan. Saute the onion, garlic, and mushrooms for 4-5 minutes.
Add the thyme, basil, arborio rice, and chicken stock. Bring to a boil then reduce the heat. Simmer, stirring occasionally, for about 20 minutes, or until the rice has absorbed the stock.
Add the grated Parmesan and mix until smooth. Serve immediately.
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