 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
From Herb-Ox Ingredients:
1 1/2 cups sliced fresh mushrooms |
1/2 cup diced carrot |
1/2 cup chopped onion |
2 cloves garlic, minced |
2 tablespoons olive oil |
1 cup arborio rice or 1 cup risotto rice |
3 cups water |
1 tablespoon herb-ox chicken bouillon granule |
1/2 cup cooking sherry or 1/2 cup white wine |
1 cup shredded fontina cheese |
1/4 cup grated parmesan cheese |
chopped fresh parsley, for garnish |
diced fresh tomato, for garnish |
Directions:
1. In large saucepan, saute mushrooms, carrots, onion and garlic in hot oil until onion is tender.
2. Add uncooked rice.
3. Cook and stir over medium heat 3-5 minutes or until rice is golden brown.
4. Meanwhile, in another saucepan, heat water, bouillon and cooking wine to a boil.
5. Slowly add one cup of the broth to the rice mixture, stirring constantly.
6. Cook and stir over medium heat until liquid is absorbed.
7. Continue to add 1/2 cup of broth at a time to rice mixture, stirring constantly, until all broth has been added and the rice mixture is creamy.
8. Add cheeses and stir until well blended.
9. Garnish, if desired, with fresh parsley and diced tomato.
|
|