The Recipe
Mushroom Risotto
COOK TIME : a few secondsPREP TIME : a few seconds
From Martha Stewart
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Ingredients
DESCRIPTION
The flavors of dried and fresh mushrooms carry through in this proper Italian risotto, made from plump Arborio rice, which absorbs plenty of mushroom stock until it's meltingly tender on the outside but still sturdy within.
INGREDIENTS
- 2 tablespoons butter
- 1/2 teaspoon dried thyme
- 10 ounces button mushrooms, trimmed and quartered
- Coarse salt and ground pepper
- 1 cup Arborio or long-grain rice
- 1 can (14.5 ounces) reduced-sodium chicken broth
- 3 garlic cloves, sliced
- 1/4 cup grated Parmesan
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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