Friday, August 3, 2012

Portobello Risotto With Parmesan

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

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

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!


  1. Another wonderful sounding one with portobellos, you really are rockin' those portobellos aren't you!