Ingredients
Scale to what I have
- 1 ½ cups white rice
- 2 tbsp butter
- 1 tbsp olive oil
- 1 onion, finely chopped
- 8 ¾ oz mushrooms, sliced
- 3 cloves garlic, minced
- ½ cup white wine
- 4 cups vegetable broth
- ½ cup parmesan, grated
- ½ tsp salt
- ¼ tsp ground black pepper
- 2 tbsp parsley, chopped
Method
- Brown the mushrooms in the oil and set aside.
- Cook the onion in butter, add the garlic and rice and stir for a minute. Add the wine until absorbed.
- Add the hot broth a ladle at a time, stirring, until the rice is creamy, about 25 minutes.
- Fold in mushrooms, parmesan, salt, pepper and parsley.