Mushroom Risotto
- SERVES
- 4
- COOK TIME
- 40 Min
This is no ordinary rice dish! Our Mushroom Risotto is just that -- creamy with just a little bit of crunch.
What You'll Need
- 4 Portobello mushrooms
- 1/3 cup balsamic vinaigrette
- 3 cups chicken broth
- 1 tablespoon butter
- 1/2 cup finely chopped onion
- 1 teaspoon prepared minced garlic
- 1 cup uncooked Arborio rice
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried thyme
- 1/4 cup grated Parmesan cheese
What to Do
- Spray cold grill rack with cooking spray. Preheat grill to medium-high heat (350 degrees to 400 degrees).
- Place mushrooms on grill rack; brush half of vinaigrette over mushrooms. Grill mushrooms, covered, 5 minutes on each side or until tender, brushing mushrooms with remaining vinaigrette when turned. Remove mushrooms from grill and coarsely dice; set aside.
- In a medium saucepan, bring chicken broth to a simmer (do not boil). Keep warm over low heat.
- Meanwhile, in a large saucepan, melt butter over medium heat. Add onion, garlic, and rice; cook, stirring constantly, 4 minutes, or until onion is tender. Add 1/2 cup hot broth, stirring constantly, until liquid is nearly absorbed. Repeat procedure, adding remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding next portion (about 22 minutes total).
- Remove from heat; stir in mushrooms and remaining ingredients. Serve immediately.
Notes
In order to have this come out just right, don't be tempted to speed up the cooking process.
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