Ingredients

The following ingredients have 2 Servings
  • 2 tablespoons olive oil
  • 1 small onion (chopped)
  • 1 clove garlic (minced)
  • 1 teaspoon finely chopped rosemary
  • 2 large portobello mushrooms (thinly sliced and chopped into 1 inch pieces)
  • 1/2 cup Arborio rice
  • 1/4 cup white wine
  • 1 1/2-2 cups hot chicken or beef broth
  • 1/4 cup freshly grated Parmesan cheese
  • salt and pepper to taste

Instruction

  • In a large pan, drizzle olive oil over medium heat. Add onions and cook, stirring often, until softened and translucent. Stir in the garlic and rosemary. Cook until fragrant, about 1 minute. Add the mushrooms and cook until beginning to soften and darken in color.
  • Stir in the rice and cook until translucent. While stirring continuously, pour in the wine. Cook until the liquid disappears. Continue to stir and pour in the stock, 1/2 cup at a time, waiting until the stock is reduced and thickened before adding more. Stir constantly until rice is tender, 15-20 minutes.
  • Remove from heat and season with Parmesan, salt, and pepper. Serve immediately.