Title: Risotto with Toasted Mushrooms
Categories: Cheese Healthy Italian Lowcal
Yield: 1 Servings

1	sm	Onion; finely chopped
300		Risotto rice; or quick-boili
15		Butter
1 1/2		Dry white wine
8		Chicken bouillon; (boiling)
1		Grated parmesan cheese; (50
10		Butter ----mushroom mixture-----
375		Fresh mushrooms; or mix of o
1	tb	Olive oil
1		Cl Garlic; finely chopped ----garnish-----
		Parsley sprigs

Lightly brown rice and onions in butter. Add white wine and approximately 1/4 of the chicken bullion. Let rice cook uncovered until excess liquid is gone. Continue this procedure till remaining bullion is used up. Stir often during this process. Total cookinf time is 20-25 minutes. Add cheese and butter.

Rinse and cut up mushrooms. Fry until golden brown in olive oil. Add garlic

Spread mushrooms on top of risotto along with parsley sprigs.

previous

next