Mushroom Vegetable Risotto

Mushroom Vegetable Risotto

Delicious creamy Mushroom Vegetable Risotto

1 cup Arborio rice
2 Tbs butter
garlic powder
1 packet Lipton Vegetable soup mix
8 oz diced fresh mushrooms
8 oz chicken broth + additional broth added during cooking
white wine – some for the recipe, the rest for the cook  😉
1/4 cup shredded Swiss cheese
1/4 cup shredded Parmesan cheese

Saute rice in melted butter for a few minutes.  Add a dash of salt and garlic powder.  Add mushrooms and saute a couple minutes more.  Pour in 8 oz chicken broth, stir.  Bring to a simmer, stirring frequently.

As the liquids are absorbed, add more chicken broth or wine a little at a time and keep simmering, stirring and adding more liquids as needed until the rice is tender.  (This is kind of tedious but will be worth it!)

When rice is finally tender stir in the cheeses.

Ta-Dah!  Enjoy your Risotto!

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Sharon Springfield

Sharon Springfield  

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Mushroom Vegetable Risotto

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