Portobello Risotto With Parmesan

I know at first glance it looks like there is raisins in the rice.

NOT TRUE.

It's diced portobello mushrooms...and they are delicious.

I was really happy with how this recipe came together. It was one of those "a little bit of this, a little bit of that" kind of recipes.

Apparently I have some tasty things laying around the kitchen.

I am so in love with recipes that you can make in under half an hour and only dirty one pan.

Portobello Risotto with Parmesan

Ingredients

1 Tbsp olive oil

1/2 medium onion, chopped

4 cloves garlic, chopped

2 cups chopped portobello mushrooms

1/2 tsp thyme

1 tsp parsley

1 1/2 cups basmati rice, uncooked

4 cups chicken broth

1 cup Parmesan cheese, shredded

extra Parmesan for sprinkling on top

Directions

Heat oil in a large sauce pan. Saute onion, garlic, and mushrooms for about 5 minutes.

Add herbs, uncooked rice, and chicken broth.

Simmer, stirring occasionally, for about 20 minutes, until rice absorbs the liquid.

Add the shredded Parmesan cheese and stir until melted.

Sprinkle with a little extra Parmesan.

Serve right away.

I'm thinking this is one of those super-de-duper easy recipes that your company doesn't need to know was easy to prepare. It is decadent and creamy and looks pretty darned fancy schmancy next to a pork chop or steak or some roast chicken.

I used basmati rice and this was definitely a bit "crunchier" than if I had used a short grain rice. If you would like it even creamier then definitely use a shorter grain.

I thought the texture was nice like this but that is going to be a personal choice. Mom and dad said they would have preferred it creamier.

Let us know what you think.

Check out Six Sister's Stuff and Carole's Chatter for some delicious links!