Mushroom Risotto

Name: Mushroom Risotto
Ingredients: 1 (14 1/2 ounce) can low sodium chicken broth; 12 cup water; 1 (4 ounce) can mushrooms, drained or 1 (4 ounce) can fresh mushrooms; 1 tablespoon butter (optional); 12 teaspoon dried basil or 12 teaspoon fresh basil; 14 teaspoon garlic powder or 14 teaspoon fresh garlic clove; 2 cups Minute Rice, uncooked; 34 cup parmesan cheese, grated

8 ingredients

5 steps

Ingredients

1 (14 1/2 ounce) can low sodium chicken broth
12 cup water
1 (4 ounce) can mushrooms, drained or 1 (4 ounce) can fresh mushrooms
1 tablespoon butter (optional)
12 teaspoon dried basil or 12 teaspoon fresh basil
14 teaspoon garlic powder or 14 teaspoon fresh garlic clove
2 cups Minute Rice, uncooked
34 cup parmesan cheese, grated

Directions

1

Bring first 6 ingredients to a boil.
2

STIR in rice and cheese.
3

Cover and remove from burner.
4

Let stand 5 minutes.
5

For special occasions and if I have white wine leftover I saute the fresh mushrooms, fresh basil, and fresh garlic together then add to chicken broth.