(Prep Time: 10 min |Cooking Time: 45 min |Serve : 4)
Mushrooms are rich in B vitamins: riboflavin, niacin and pantothenic acid. The combination helps protect heart health. Riboflavin is good for red blood cells. Niacin is good for the digestive system and for maintaining healthy skin.
- 2 tbsp. butter
- 2 cups flavourful mushrooms such as shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed and cut into half inch to inch pieces
- 5-6 cups water mixed with 1.5 tbsp CLASSIC Seasoning to create the Stock
- 1/3 cup of minced onion
- 1 3/4 cups Arborio rice
- 1/3 cup freshly grated parmesan cheese
- 2 tbsp. chopped fresh parsley
- Melt the butter in a large saucepan over medium heat. Add the mushrooms and onion and brown them for about 5 minutes
- Add the rice and stir to combine.
- Add 1/2 cup of the stock at a time, stirring just enough so that the rice does not stick to the edges of the pan. Stir the rice almost constantly, removing any leftover starch from the rice and making the creamy sauce you're looking for in a risotto.
- Wait until the stock is almost completely absorbed before adding the next 1/2 cup.
- This process takes about 25 minutes. The rice should be cooked and slightly soft.
- Add the Parmesan.
- Garnish with chopped fresh parsley.
Why This Is Good for You
- Contain immune-supporting nutrients
- Good Source of vitamin D
- Rich in antioxidant
- High in Dietary fiber
- Rich in B vitamins
- provide folate