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Salads - Soups - Sidedishes
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None
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Ingredients |
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1/3 c. arborio (risotto) rice
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1 c. all natural chicken broth
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tiny splash of white wine (optional)
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5 pitted, chopped kalamata olives
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1 portobella mushroom cap, choped
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1 tbsp parmesan cheese
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1 clove minced garlic
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1/2 tbsp. EVOO
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1/2 tbsp. butter
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1/2 cup water, if you need it
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Instructions |
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Mince garlic and cook in the EVOO in saucepan for about a minute.
Add rice and mix around until covered with oil.
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Add chicken stock, mushroom, olives and simmer about 20 min or
until thick, stirring occasionally
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When it's creamy, remove from heat and season with sea salt. Add
butter and cheese and stir to combine.
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Originally Submitted
5/19/2009
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0 Out of 5 from
0 reviews
You can add this Mushroom-Olive Risotto recipe to your own private DesktopCookbook.
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