Mushroom Risotto

 INGREDIENTS:

bowl of risotto with mushrooms on top

  • 1 1/2 cup Arborio rice
  • 4 cups vegetable stock (Better Than Bouillon)
  • 4 cloves garlic, minced
  • 1 medium onion diced
  • 1/4 tsp red pepper flakes
  • 1/4 cup grated parm
  • 1/2 cup half-n-half or milk
  • salt and pepper to taste
  • 1 Tbs Italian seasoning
  • 1 bag frozen mixed mushroom
  • 2 Tbs butter

DIRECTIONS:
  1. In a large dutch oven, heat butter and saute onion and garlic on medium-high. Add rice and stir to coat. Add mushroom mix and herbs (except red pepper flakes) and heat until mushrooms are thawed. Stir often.
  2. Reduce to medium-low and slowly add warmed vegetable broth one cup at a time to the mix. Stirring often until liquid is absorbed before adding more. Continue this until all broth is added and absorbed (about 20-25 minutes).
  3. Add in parm cheese and milk. Stir thoroughly on low until all liquid is absorbed and rice is cooked.

NOTE: If you'd like to include a meat to this, start with browning the meat in desired spices, remove when cooked through and set aside. Make risotto and add meat to the mix before adding the cheese and milk.