 | | Directions |
- Heat oil in a medium skillet over medium heat.
- Add onion, garlic and mushrooms. Sauté until tender, 5 to 10 minutes.
- Add dry rice and stir until opaque, approximately 4 minutes.
- Stir in 1/2 cup of chicken broth and bring to a boil.
- Reduce heat and continue stirring.
- When most of the liquid is absorbed, add another 1/2 cup of broth.
- Keep stirring.
- Continue this process until all of the broth is used up - this takes approximately 20 minutes.
- When all liquid is absorbed and the rice is tender, remove from heat.
- If the rice isn't quite tender when the broth is used up you can add 1/2 cup of water.
- Stir in parmesan cheese and wine and garnish with parsley if desired.
|
|
|
Prep Time: 10 minutes
Cook Time: 20 minutes
Container: skillet
Servings: 4
|  | | Ingredients | | - | | 1 tablespoon olive oil |
| - | | 1 clove garlic - crushed |
| - | | 1 cup onion - chopped |
| - | | 8 ounces mushrooms - any kind, thinly sliced |
| - | | 1 cup arborio rice - uncooked |
| - | | 2 1/4 cups chicken broth |
| - | | 1/2 cup parmesan cheese - grated |
| - | | 2 tablespoons dry white wine - optional |
| - | | fresh parsley - chopped for garnish |
| |
| |
