Rice Mushroom Risotto – a delicious recipe with Rice, mushrooms, chicken stock, parmesan, Olive oil, garlic powder. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
First dice mushrooms.
2
In a large frying pan melt butter and oil.
3
sautee mushrooms and rice for three to five minutes, on medium to high heat.
4
Add enough chicken stock to cover the rice mixture, and season with garlic powder, salt, and pepper.
5
Stir it until it began to boil.
6
Reduce the heat to low and place a lid on pan and let it simmer.
7
Every two to three minutes check your rice and stir.
8
As the liquid reduce add more chicken stock.
9
Continue this process for fifteen to twenty minutes, until rice is fully cooked.
10
Once rice is fully cooked add parmesan cheese mix it in the rice.
11
poor your risotto in a bowl and garnish with parsley, and serve!
732
kcal
Calories
29
g
Fat
50
g
Carbs
66
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup Rice, 1 cup mushrooms, 3 cup chicken stock, 1/4 cup shredded parmesan, and more.
Yes, Rice Mushroom Risotto falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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