italian · 45 min · serves 4

Creamy Mushroom Rice

Slow-stirred rice with mushroom, parmesan and butter, risotto-style.

Ingredients

• 300g white rice
• 250g mushroom, sliced
• 100g onion, diced
• 2 cloves garlic, minced
• 800ml vegetable broth
• 50g parmesan cheese, grated
• 30g butter
• 1 tbsp olive oil

Method

1. Sauté mushroom in butter until browned; set aside.
2. In the same pot, cook onion and garlic in olive oil until soft, then add the rice and stir 1 minute.
3. Add broth a ladle at a time, stirring often, until absorbed and the rice is creamy, about 25 minutes.
4. Fold in the mushrooms and parmesan before serving.