Kim–Cooking Light

Ingredients

• 3 cups water
• 1 (14-1/2 oz) can vegetable OR chicken broth
• 4 tsp olive oil, divided
• 2 cup cremini mushrooms, chopped
• 1/2 onion, chopped
• 11/2 cup Arborio rice
• 1 cup dry white wine
• 1/2 cup fresh Parmesan cheese, grated
• 2 Tbs fresh parsley, chopped
• 2 Tbs fresh basil, chopped
• 1/4 to 1/2 tsp crushed red pepper
• 1/4 tsp salt
• 1/4 tsp black pepper

Directions

Bring water and broth to a simmer in a saucepan, do not boil. Keep warm over low heat while making risotto.

Heat 2 tsp oil in a medium skillet over medium-high heat, saute mushrooms 5 minutes until tender. Remove mushrooms from pan. Heat 2 tsp oil over medium-high heat again, sauté onion 2 minutes until tender. Add rice, cook 1 minute, stirring constantly. Stir in wine, cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next, about 30 minutes. After all broth has been added, stir in mushrooms, cheese, and remaining ingredients.

It’s best to have someone there to keep you company, it’s not difficult, it just takes time.