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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 cup olive oil, divided |
2 tablespoons butter, divided |
3 tablespoons minced onion |
1 tablespoon minced garlic |
1 cup chopped fresh mushrooms |
1 cup chopped fresh portobello mushrooms |
1 cup arborio rice |
1 tablespoon chopped fresh rosemary |
1/2 teaspoon freshly grated nutmeg |
4 cups vegetable broth, warmed |
1/2 cup dry white wine |
1/4 teaspoon freshly ground pepper |
1/2 cup freshly grated parmesan cheese |
1/4 teaspoon salt (optional) |
Directions:
1. Combine 3 tablespoons oil and 1 tablespoon butter in a large skillet; place over medium-high heat until butter melts. Add onion, garlic, and mushrooms; sauté 3 minutes or until tender, stirring constantly. Remove mushroom mixture; keep warm. Wipe skillet with a paper towel.
2. Add remaining 1 tablespoon oil and 1 tablespoon butter to skillet; place over medium-high heat. Add rice, and sauté 1 minute. Reduce heat to medium. Add rosemary, nutmeg, and 2 1/2 cups broth, stirring constantly, until liquid is absorbed. Add remaining broth, 1/2 cup at a time, until absorbed. (Total cooking time is about 40 minutes.) Stir in mushroom mixture. Add wine; cook, stirring gently, until absorbed. Stir in pepper, cheese, and, if desired, salt. Serve immediately.
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