Creamy Mushroom Risotto

Name: Creamy Mushroom Risotto
Yield: 0
Ingredients: 2 tsp (10 mL) olive oil; 1 onion, chopped; 2 cloves garlic, minced; 3 cups (750 mL) sliced fresh mushrooms (8 oz / 250 g); 1 cup (250 mL) beef broth; 3/4 cup (175 mL) short-grain Italian rice (arborio); 1/2 tsp (2 mL) Italian seasoning or oregano; 1 can (354 mL) Carnation® Regular or 2% Evaporated Milk 2% Evaporated Partly Skimmed Milk; 2 tbsp (30 mL) grated Parmesan cheese; salt and black pepper; chopped fresh chives or parsley

Prep Time N/A

Cook Time N/A

Serves N/A

Difficulty N/A

Ingredients

2 tsp (10 mL) olive oil
1 onion, chopped
2 cloves garlic, minced
3 cups (750 mL) sliced fresh mushrooms (8 oz / 250 g)
1 cup (250 mL) beef broth
3/4 cup (175 mL) short-grain Italian rice (arborio)
1/2 tsp (2 mL) Italian seasoning or oregano
1 can (354 mL) Carnation^® Regular or 2% Evaporated Milk
2 tbsp (30 mL) grated Parmesan cheese
salt and black pepper
chopped fresh chives or parsley

2% Evaporated Partly Skimmed Milk

Directions

Step 1:

Heat oil in saucepan over medium-high heat; cook onion and garlic about 2 minutes or until softened. Add mushrooms; cook 3 to 5 minutes or until softened.

Step 2:

Stir in broth, rice, seasoning and evaporated milk; bring to boil. Reduce heat to medium. Cook 12 to 15 minutes, stirring constantly, until thickened and rice is tender but firm.

Step 3:

Stir in Parmesan. Season with salt and pepper to taste. Serve immediately. Garnish with chopped chives or parsley.

Tip

It is important to use Italian or arborio rice in this recipe for the right creamy texture. This rice can be found in the rice, pasta or Italian food section of most grocery stores.