Mushroom and Mozzarella Risotto

Cuisine: Italian

Category: grain

Servings: 6


2 cups chopped mushrooms (about
8 ounces)
2 cups chopped onions
2 large)
2 cups uncooked Arborio or other
short grain rice
2 cups white wine or apple juice
5-1/2 to
6 cups hot Vegetable Stock*
1/2 cup shredded part-skim
mozzarella cheese
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh chives

6 cups hot water and
2 tablespoons vegetable or chicken
bouillon granules for the Vegetable


Risotto is an Italian rice dish made by slowly stirring hot liquid into rice until it is creamy. Arborio rice holds up well to this technique and is the rice of choice, but regular short-grain rice also works well. Spray 3-quart saucepan with nonstick cooking spray. Cook mushrooms and onions in saucepan over medium heat about 5 minutes, stirring occasionally, until onions are tender. Stir in rice. Cook 3 minutes, stirring constantly. Stir in wine and 2 cups of the Vegetable Stock. Heat to boiling; reduce heat to medium. Cook uncovered about 5 minutes, stirring occasionally, until most liquid is absorbed. Stir in 1 cup of the stock. Cook, uncovered, stirring occasionally, until most liquid is absorbed. Repeat with remaining stock, 1 cup at a time, until rice is tender and mixture is slightly thickened. Stir in remaining ingredients. 6 servings

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