Try this Creamy Mushroom Risotto rice recipe and combine the delicious flavors of Mahatma® Arborio Rice, mushrooms and veggies in one mouth-watering dish!
In a medium saucepan, bring chicken broth to a boil.
Stir in rice, reduce heat to low and cover; simmer 15 minutes. Meanwhile, heat olive oil in a medium skillet over medium heat. Add garlic; sauté 30 seconds. Stir in onions; sauté 2 minutes, add mushrooms, and continue to cook for 5 minutes or until mushrooms are soft. When rice is ready, remove the lid, increase heat to medium and stir in evaporated milk.
Cook for 5 minutes, stirring frequently until rice is thick and creamy. Remove from heat and stir in mushroom mixture and Parmesan cheese. Season with salt and pepper, if desired. Serve immediately.
Are you a weeknight dinner maverick? If the answer is yes, then this mushroom risotto is for you. Rebel against the average go-to chicken and rice supper and whip up this mushroom-packed risotto!
Starting with a base of sauteed minced onion, your mushroom of choice, and chopped garlic, this risotto recipe boasts constant layers of flavor. On top of this savory concoction is our Mahatma® Arborio Rice, which is first simmered in chicken stock and then combined with evaporated milk and stirred until forming a creamy, thick texture.
After a few minutes, about five roughly, your rice will have the precis softnes for combining with your pre-cooked veggies. It is then added to your onion, garlic, and mushroom mixture and stirred until combined.
What’s left after all that goodness? The seasoning, of course! Add some grated parmesan cheese, salt, and pepper and you’ll have yourself a five-star, restaurant-quality dish. ¡Buon appetito!
Want to be even more adventurous? Make this recipe with a blend of mixed mushroom varietals and enjoy the subtleties of different flavors in each.