Name: Creamy Mushroom Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 tbsp (15 mL) Lactantia Butter; 1 onion, finely chopped; 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)

Ingredients

Scale

2 tbsp (25 mL) Lactantia Salted Butter
3 cups (750 mL) thinly sliced mushrooms
2 tbsp (25 mL) quartered, thinly sliced onions
2 tbsp (25 mL) all-purpose flour
2 cans (each 10 oz/300 mL) condensed beef broth
2 cups (500 mL) water
1/4 tsp (1 mL) Worcestershire sauce
12 slices baguette bread, toasted
1/2 pkg Black Diamond Mozzarella Cheese, shredded

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Instructions

Melt butter in large non-stick saucepan; add, cook and stir mushrooms and onions over medium heat until tender and any liquid has evaporated.
Blend in flour; gradually stir in broth, water and Worcestershire sauce. Cook and stir over medium heat until mixture boils. Reduce heat; cover and simmer 10 minutes.
Ladle soup into 4 oven-proof soup bowls. Place 3 slices toasted bread in each bowl; top with cheese. Broil until cheese is melted.

Notes

Prep Time: 10
Cook Time: 20