Mushroom And Artichoke Risoto

1. 1

   1. Bring chicken stock to a boil in separate pot then reduce to simmer.

2. 2

   2. Saute mushrooms, onion, salt and pepper in butter

3. 3

   on medium heat for 7-10 minutes.

4. 4

   3. Add rice and saute for 3 more minutes then raise heat to medium-high.

5. 5

   4. Begin adding the hot stock one/two cup at a time making

6. 6

   sure the rice is always just covered.

7. 7

   5. When rice is almost done add the artichokes and scallions.

8. 8

   6. Add the cheese at the end. Toss and serve. enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.