Portobello Risotto with Rosemary
A rich and classic dish, perfect just with a salad or served with roasted chicken or beef.
2 Tbsp. olive oil
1/2 cup chopped onion
1 cup Arborio rice
2 cups sliced baby Portobello mushrooms or white mushrooms
2 Tbsp. chopped fresh rosemary
1/2 cup dry white wine
2 Tbsp. grated Parmesan cheese
Heat oil in a medium saucepan over medium heat. Cook onion and rice, 3 minutes, stirring frequently. Add mushrooms and rosemary; cook 2 minutes.
Stir in wine and cook 3 minutes. Meanwhile, microwave broth on HIGH 3 minutes or until hot.
Add 1 cup hot broth to rice mixture stirring until almost absorbed. Continue adding 1 cup hot broth at a time, stirring until almost absorbed before adding the next. When the last 1 1/2 cups of broth is almost absorbed and rice texture is creamy, stir in Parmesan cheese and serve immediately.
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