Mushroom Risotto
photo by Annacia
- Ready In:
- 10mins
- Ingredients:
- 8
- Yields:
-
1/2 cup
- Serves:
- 4
ingredients
- 1 (14 1/2 ounce) can low sodium chicken broth
- 1⁄2 cup water
- 1 (4 ounce) can mushrooms, drained or (4 ounce) can fresh mushrooms
- 1 tablespoon butter (optional)
- 1⁄2 teaspoon dried basil or 1/2 teaspoon fresh basil
- 1⁄4 teaspoon garlic powder or 1/4 teaspoon fresh garlic clove
- 2 cups Minute Rice, uncooked
- 3⁄4 cup parmesan cheese, grated
directions
- Bring first 6 ingredients to a boil.
- STIR in rice and cheese.
- Cover and remove from burner.
- Let stand 5 minutes.
- For special occasions and if I have white wine leftover I saute the fresh mushrooms, fresh basil, and fresh garlic together then add to chicken broth.
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Reviews
RECIPE SUBMITTED BY
I live in Fargo with my one year old boy Lucas. My little guy is just like his daddy was and will not eat veggies so I tend to disguise it with yummy. I lost my job when my husband got sick so I am a stay at home mommie which I love. In a few months I will be looking at going back to college for my doctorate. My favorite cookbook is one my grandmother gave me. I enjoy baking for others and teaching kids to cook.