Mushroom Risotto You Have To Try

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Mushroom Risotto

"Delicious mushroom risotto made with vegetable broth, cream, and plenty of fresh greens. Serve as a aspect dish or filling major route."

Ingredients :

1 tablespoon olive oil
three small onions, finely chopped
1 clove garlic, beaten
1 teaspoon minced sparkling parsley
1 teaspoon minced celery
salt and pepper to flavor
1 1/2 cups sliced fresh mushrooms
1 cup entire milk
1/4 cup heavy cream
1 cup rice
5 cups vegetable stock
1 teaspoon butter
1 cup grated Parmesan cheese

Instructions :

Prep : 10M	Cook : 4M	Ready in : 45M

Heat olive oil in a huge skillet over medium-excessive warmness. Saute the onion and garlic in the olive oil until onion is gentle and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is soft, then upload the mushrooms. Reduce warmness to low, and maintain cooking until the mushrooms are tender.
Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.
When the rice has completed cooking, stir inside the butter and Parmesan cheese, and remove from heat. Serve hot.

Notes :

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