Mushrooms bring hearty texture and flavor to this easy, soon-to-be favorite meatless meal.
Ingredients
- 1 chopped onion
- 2 cloves minced garlic
- 2 cups sliced mushrooms
- 1 cup Arborio rice
- 2-2 ½ cups chicken or vegetable broth
- 2 Tbs butter
- ½ cup grated parmesan cheese
- 1 Tbs sherry vinegar
- Olive oil
- Salt and pepper
- Chives
Intructions
- Heat chopped onion with a few tablespoons olive oil in a large Dutch oven. Sauté for 4 minutes or until softened. Then stir in the minced garlic and cook for 1 minute more, just until fragrant.
- Add the sliced mushrooms and cook for another 4–6 minutes, stirring occasionally, until they begin to soften.
- Mix in 1 cup of Arborio rice and a bit more oil if needed. Slowly pour in chicken or vegetable broth in ½ cup increments. Wait until all the liquid is absorbed before adding more broth. Make sure to check the doneness of rice and add more liquid as needed.
- Once the rice is tender, remove from dutch oven from the stove. Stir in butter, grated parmesan cheese, sherry vinegar, salt and pepper. Serve with chopped chives and additional cheese.