Recipe

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RISOTTO WITH MUSHROOMS AND PINE NUTS

  • Serves 4
  • |
  • prep time: 10 minute(s)
  • |
  • cook time: 40 minute(s)
Ingredients:
1/4 cup Bertolli® Extra Virgin Olive Oil
1 large yellow or white onion, finely chopped
1 package (10 oz.) mushrooms, sliced
1-1/2 cups uncooked arborio rice
4 cups chicken broth, heated to boiling
1/2 tsp. fresh thyme leaves
1/4 tsp. salt
1/8 tsp. ground black pepper
1/4 cup pine nuts, toasted
Directions:

In 4-quart heavy-duty saucepot, heat Olive Oil over medium-high heat and cook onion and mushrooms, stirring occasionally, 10 minutes or until mushrooms are golden. Reduce heat to medium and stir in rice. Cook, stirring constantly, 1 minute. Stir in 1 cup hot broth, thyme, salt and pepper and cook, stirring constantly, 2 minutes or until broth is absorbed. Continue adding broth, 1 cup at a time, stirring occasionally, until broth is absorbed and rice is just tender, about 25 minutes. Stir in nuts. Garnish, if desired, with chopped fresh parsley and Parmesan cheese shavings.