Recipe Keywords
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Ingredients (yields Serves 4 servings)
- 1/2 cups unsalted butter
- 1 medium onion, diced
- 1 clove garlic, chopped
- 8 ounces mushrooms, washed or peeled, quartered
- 1 cups rice, short-grain or arborio
- 2 1/2 cups chicken stock
- 1 bundles fresh flat-leaf parsley, stemmed, chopped
- parmesan to taste
- 1/2 cups white wine (optional)
- salt to taste
Cooking Instructions
Active time: 30 minutes
Total: 1h 15 minutes
Makes about 6 side dishes or 3-4 main dishes.
Preheat oven to 325 degrees F.
Melt butter in a 4 or 5-qt ovenproof stockpot over medium-low heat.
Add onions and garlic and saute until translucent.
Add mushrooms and saute until tender.
Season with salt.
Add rice and coat with juices.
Add chicken stock. (You may use 2 cups of stock and 1/2 cup white wine.)
Cover and bake at 325 degrees for about 45 minutes.
Mix a tablespoon or two of parmesan and a teaspoon or two of fresh parsley into each bowl of risotto and serve.
Public Comments (5)
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sarahkfullerton
October 5th, 2011
p.s. I only skipped the onion because of time. It was one of those days when you don't have enough hands to take care of both the cooking and the kids. But the dish didn't suffer for it.
sarahkfullerton
October 5th, 2011
This time I used an already baked butternut squash (cubed) instead of mushroom and fresh sage instead of parsley. I skipped the onion (used dried flakes) and white wine. It was DELICIOUS.
sarahkfullerton
October 5th, 2011
This time I used an already baked butternut squash (cubed) instead of mushroom and fresh sage instead of parsley. I skipped the onion (used dried flakes) and white wine. It was DELICIOUS.
sarahkfullerton
February 28th, 2010
This is the easiest risotto I've ever made. Delicious!