Creamy Mushroom Risotto
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 3 1x
Ingredients
Scale
- 1 tbsp 15 mL Lactantia Butter
- 1 1 onion, finely chopped
- 1 1 garlic clove, minced
- 1 1/4 cups 300 mL short-grain rice
- 1 cup 250 mL finely chopped button mushrooms
- 1/2 cup 125 mL dry white wine
- 1/4 tsp 1 mL each salt & hot red pepper flakes
- 10 oz 300 mL can undiluted chicken broth
- 2 1/2 cups 625 mL water
- 1/2 cup 125 mL Lactantia Spreadable Cream Cheese
- 1/4 cup 50 mL freshly grated Black Diamond Parmesan (optional)
- 1/4 cup 50 mL chopped parsley (optional)
Instructions
- Melt butter in a large saucepan over medium heat; add onion and garlic. Cook, stirring often, until onion is softened, 3 to 4 minutes.
- Stir in rice until evenly coated. While constantly stirring, add mushrooms, white wine, salt and pepper flakes. Keep stirring frequently until wine is absorbed.
- Gradually stir in chicken broth, about a 1/2 cup (125 mL) at a time. Stir frequently until most of the broth is absorbed before adding the next half-cup. Once absorbed, add water, half a cup at a time, stirring until almost all liquid is absorbed before adding more. Stop adding once rice is tender and creamy, in 25 to 30 minutes.
- Stir in small spoonfuls of Lactantia Spreadable Cream Cheese, mixing well until all the cheese is used. Sprinkle with Black Diamond Parmesan and chopped parsley, if using.
Notes
Find it online: https://brandpointspluscanada.com/creamy-mushroom-risotto/