“This is a combination of a few different risotto recipes since I couldn't find one that was exactly what I wanted. I wanted to remember how I put this together so next time I make it I won't have to guess!”
READY IN:
40mins
SERVES:
4-5
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat chicken broth to a boil, reduce to simmer, and keep hot.
  2. In a separate pan, melt butter and saute mushrooms until soft.
  3. Add olive oil to pan and saute onions for 4 minutes.
  4. Add garlic and cook for 1 minute.
  5. Add rice to pan and cook for about 2 minutes.
  6. Stir in wine. Cook and stir until liquid is absorbed.
  7. Gradually add chicken broth 1 cup at a time, stirring and cooking until liquid is absorbed before adding the next cup. (This will take 25-30 minutes until rice is fully cooked).
  8. Stir in parmesan cheese, cooked mushrooms, and thyme leaves.
  9. Season with pepper, sprinkle with chives, and serve.

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