Mushroom Risotto

Delicious mushroom risotto made with vegetable broth, cream, and a variety of fresh vegetables. Serve as a side dish or filling main course.

Step: 1

Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.

Step: 2

Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.

Step: 3

When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.

Per Serving: 439 calories; protein 16.9g; carbohydrates 48.7g; fat 19.5g; cholesterol 49.9mg; sodium 767.6mg.

Preparing your meal in advance can be best to feel enjoyable when you do it with your likely music in the yard , a relaxing beverage of your pick or even a partner. It is thoughtful to write every step you fell right to create the food , which may include everything from your tools and utensils to your ingredients . Be sure to checkdown the ingredients in order , so as not to leave it . A handwritten list is typically best.

Having the right kitchen tools is just as important as having the right ingredients . This includes all of from pots, pans, bowls and tools that needed to those essential items that are sometimes to forget, like as parchment paper and foil. goods like crunch bottles for adding the perfect drizzle or decoration to your dish and long tweezers to range smaller and thinner dish are a must-have for all of home chef.