Mushroom Risotto
side dish, appetiser
Prep time: 
Cook time: 
Total time: 
Serves: 8ish
 
Ingredients
  • 2 T butter
  • ½ tsp dried thyme
  • 10 oz mushrooms, trimmed and quartered (I use the 8 oz container of sliced (cleaned) mushrooms from the grocery store.)
  • coarse salt & ground pepper
  • 1 c. Arborio or long grain rice
  • 1 can chicken broth (I use 2 c. chicken broth)
  • 3 garlic cloves, sliced (I use minced)
  • ¼ c. grated Parmesan (I use shredded)
  • Optional:
  • ½ c. peas
  • 1 - 2 small onions, chopped
Instructions
  1. In a deep microwave safe dish with tight-fitting lid, combine butter and thyme. Microwave 1 minute. Add mushrooms (and onions, if you're using them), season with salt and pepper, microwave 8 minutes. (If you're using peas, microwave the mushrooms for 6 minutes, stir in the peas, and microwave another 2 minutes)
  2. Transfer mushroom mixture to a plate.
  3. In the same dish (that you microwaved the mushrooms in) combine rice, broth and garlic. Season with salt and pepper. Cover and microwave for 9 minutes.
  4. Stir in 2 c. water, microwave 9 minutes more.
  5. Stir in mushroom mixture; microwave 2 minutes.
  6. Stir in Parmesan; let sit for a few minutes (mixture will thicken a bit).
Recipe by DCEP at https://www.dinosaurscanteatpizza.com/mushroom-risotto/