The most delicious mushroom risotto ~ Knorr’s vegetable soup/dip mix adds just the right seasoning to this delicious dish. Easy to make ~ everything goes in the oven and the risotto comes out fluffy and delicious!
Mushroom Risotto ~ the recipe
2 packages baby bella mushrooms, chopped
1 package Knorr vegetable soup and dip mix
8 tablespoons (1 stick) butter, melted
2 shallots, chopped
1 (14.5 ounce) can vegetable stock
2 cups aborrio rice
32 ounces chicken stock
1 cup fresh or frozen green peas
1 cup grated Parmesan cheese
1/2 cup grated Asiago cheese
1.17 ounce tub Knorr concentrated chicken stock
Thinly chopped green onions for garnish
Preheat oven to 350 degrees. Place the rice, mushrooms, Knorr vegetable soup mix, butter and shallots, chicken stock, Knorr’s concentrated chicken stock and peas in a dutch oven (Le Creuset is an excellent choice for dutch oven enamel cookware. It is sold in Ladles and Linens in downtown Roanoke or on-line: https://ladlesandlinens.com). Give all of the ingredients a good stir to combine.
Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from oven, add vegetable stock, Parmesan cheese and Asiago cheese. Stir vigorously for 2 to 3 minutes, until rice is thick and creamy. Add the peas and stir until heated through. Garnish each plated of risotto with thinly sliced green onions. Serve warm.
Wine pairing: Bohigas Brut Cava – available at Tinnell’s Finer Foods locally or on-line.
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