1.Wash hands with soap and warm water. Wash produce well and chop as directed.
2.In a large saucepan, bring broth to a boil. Reduce to a simmer.
3.Heat a large sauté pan over medium high heat then mix together mushrooms and ½ cup of the hot broth. Continue cooking until wilted and browned, about 10 minutes. Push mushrooms to one side of pan.
4.On empty side of pan, stir in oil, onion, garlic then cook until soft and fragrant (about 4 minutes). Stir together with mushrooms.
5.Push vegetables to side of pan and stir in rice. Cook for 2-3 minutes, stirring constantly until nutty and opaque.
6.Stir in dried herbs and 1 cup broth.
7.Stir mixture constantly until moisture is absorbed.
8.Keep adding 1 cup of broth at a time and stir constantly until all moisture is absorbed and the rice is cooked through. Heat more broth or water to add if needed.
9.Stir in parmesan cheese and parsley. Add salt and pepper to taste.
10.Serve warm and enjoy!
Ingredients
Directions
1.Wash hands with soap and warm water. Wash produce well and chop as directed.
2.In a large saucepan, bring broth to a boil. Reduce to a simmer.
3.Heat a large sauté pan over medium high heat then mix together mushrooms and ½ cup of the hot broth. Continue cooking until wilted and browned, about 10 minutes. Push mushrooms to one side of pan.
4.On empty side of pan, stir in oil, onion, garlic then cook until soft and fragrant (about 4 minutes). Stir together with mushrooms.
5.Push vegetables to side of pan and stir in rice. Cook for 2-3 minutes, stirring constantly until nutty and opaque.
6.Stir in dried herbs and 1 cup broth.
7.Stir mixture constantly until moisture is absorbed.
8.Keep adding 1 cup of broth at a time and stir constantly until all moisture is absorbed and the rice is cooked through. Heat more broth or water to add if needed.
9.Stir in parmesan cheese and parsley. Add salt and pepper to taste.
10.Serve warm and enjoy!