This is a great dish for impressing guests — it’s super easy but looks very gourmet!
Ingredients:
I enjoyed it topped with Black Pepper Crusted Yellowfin Tuna:
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- 2 Tbsp. Olive oil
- 5-6 medium mushrooms, chopped
- 2 to 3 cloves garlic, diced
- 1 cup Arborio Rice
- 2 cups vegetable stock (divided in half)
- 1/4 cup skim milk
- Parmesan cheese to taste (approx. 1/4 C)
I enjoyed it topped with Black Pepper Crusted Yellowfin Tuna:
Parmesan Mushroom Risotto
This creamy parmesan risotto is a perfect vegetarian side dish that goes well with basically any main!
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Yield
4-6 servings
Ingredients:
- 2 Tbsp. Olive oil
- 5-6 medium mushrooms, chopped
- 2 to 3 cloves garlic, diced
- 1 cup Arborio Rice
- 2 cups vegetable stock (divided in half)
- 1/4 cup skim milk
- Parmesan cheese to taste (approx. 1/4 C)
Instructions:
- Heat 2 tbsp olive oil in a 2-qt saucepan over medium heat.
- Add garlic, mushrooms and Arborio rice and sauté for 1-2 minutes (stir to coat everything).
- Pour half (1 cup) veggie stock into pan and stir occasionally (to prevent sticking).
- After initial stock has boiled down (about 10 min?), pour the remaining 1 cup in.
- After THAT has boiled down, pour in milk (stirring occasionally still to prevent sticking), and once it has been absorbed/boiled down shake on parmesan to taste.
- Serve hot
