- 25 mins
- 60 mins
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Ingredients
- 2 tbsp. non-hydrogenated margarine
- 1 onion, finely chopped
- 1/2 lb. (225g) portobello mushrooms, gills removed, mushroom caps and stems chopped
- 1 cup arborio rice, uncooked
- 3 cups chicken broth
- 1/3 cup real bacon bits
- 1 tbsp.chopped fresh thyme
- 1/2 tsp. ground black pepper
- 2/3 cup shredded parmesan cheese
Preparation
Step 1
Heat oven to 300F.
Place 2 litre casserole dish in oven to warm. Meanwhile, melt margarine in large skillet on medium heat. Add onions; cook and stir 3 minutes. Stir in mushrooms; cook 10 minutes or until mushrooms release most of their liquid, stirring occasionally.
Add rice; cook and stir 1 minute. Stir in broth, bacon, thyme and pepper; bring just to simmer. Spoon into warmed casserole dish; cover.
Bake 30 - 35 minutes or until rice is tender and most of the liquid is absorbed. Add cheese; stir until melted.
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