3 1/2 cups low-sodium chicken broth, plus more if needed
2 tablespoons olive oil
1 pound button mushrooms, quartered
1/2 cup grated Parmesan (2 ounces), plus more for serving
2 tablespoons chopped fresh flat-leaf parsley
Sat fat 9g
How to Make It
Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 6 to 8 minutes.
Add the rice and cook, stirring, for 2 minutes. Add the wine and simmer until absorbed.
Add half the broth (1 ¾ cups) and simmer, stirring once, until absorbed, 8 to 10 minutes. Add the remaining broth and simmer, stirring once, until the rice is tender and creamy, 8 to 10 minutes. (If the rice is not cooked through and the mixture is dry, add more broth and continue to cook until tender.)
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and season with ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until browned and tender, 5 to 7 minutes.
Stir the Parmesan, cooked mushrooms, and the remaining tablespoon of butter into the rice. Sprinkle with the parsley and additional Parmesan, if desired.
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