Portabella Risotto
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 3 cups vegetable broth
- 1 cup red wine (only use something you would enjoy drinking!)
- 8 ounces portabella mushrooms
- 2 tablespoons butter
- 1 cup arborio rice
- 2 tablespoons fresh thyme or 1 tablespoon dried thyme
- 1⁄4 cup grated parmesan cheese
directions
- Bring broth and wine to simmer in a small saucepan. Remove from heat and cover to keep warm.
- Saute mushrooms in the butter in a separate saucepan over medium-high heat- until mushrooms are tender.
- Stir in the rice, one tablespoon of thyme and all but 1/4 cup of the broth mixture. Reduce heat to medium.
- Simmer for 20 minutes or until the rice is almost tender- stirring occasionally.
- Mix in remaining 1/4 cup of broth mixture.
- Cook for a few more minutes or until the rice mixture is creamy, stirring occasionally.
- Remove from heat- stir in the remaining tablespoon of thyme and Parmesan.
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RECIPE SUBMITTED BY
hollyfrolly
Reno, NV
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