Name: Mushroom risotto recipe by prerna verma at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 tbsp Butter; 2 cups of mushroom either button mushrooms or shitake mushrooms trimed and cut into pieces of size 1/2 inches.; 1 & 1/2 cup of milk cold or normal temperature milk; 3 cups of vegetable stock; 1/3 cup onions finely chopped; 1 & 1/3 cup of arborio rice or risotto rice; 1/2 cup parmesan cheese; 2 tbsp finely chopped parsley; Salt/ Pepper .

Ingredients Serving: 4

2 tbsp Butter
2 cups of mushroom either button mushrooms or shitake mushrooms trimed and cut into pieces of size 1/2 inches.
1 & 1/2 cup of milk cold or normal temperature milk
3 cups of vegetable stock
1/3 cup onions finely chopped
1 & 1/3 cup of arborio rice or risotto rice
1/2 cup parmesan cheese
2 tbsp finely chopped parsley
Salt/ Pepper .

Instructions

Prepare vegetable stock or an already made vegetable stock can be used.
Take a pan heat and add butter
Add mushrooms and cook it for 10 minutes or cook till the mushroom gets cooked in its own juice.
Add the finely chopped onions. Fry them for 3 - 4 minutes on a low flame
Add the rice and milk . Keep the flame low .Stir continously so that no lumps are formed. Cook for about 3-4 minutes or till the liquid is reduced to half.
Add the vegetable stock and stir constantly till a cream sauce texture appears. Make sure that no lumps are formed.
Add cheese
Add salt and pepper as per taste
Add finely chopped parsley . Mix well.
Garnish it with a twig of parsley and serve hot.

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