Eryn'S Favorite Mushroom Risotto

1. 1

   Place stock and boullion in sauce pan - bring to a boil and reduce to a simmer

2. 2

   Saute onions in pan with high sides until soft. Add garlic and mushrooms - saute until mushrooms are brown - remove from pan and set aside

3. 3

   Add rice to pan and ladle about 1 cup stock to pan, stirring to loosen browned bits at the bottom of the pan. Continuously stirring, add stock/wine to rice each time liquid is almost absorbed until rice is al dente.

4. 4

   Return mushroom/onion mixture to the pan. Stir in Parmesan - serve

* Per serving · 4 servings · Values may vary.

No additional tips available.