Mushroom Garlic Risotto

It might look plain but believe me, this is the best Mushroom Risotto ever! (even better than the one served in my favourite Italian restaurant) It's simple, light and healthy. I'm not a big fan of red meat, so this is like the perfect meal for me. Had it for dinner tonight, we were eating it halfway, and I decided to stop hubby and take a picture before it was all gone.

The Secret Recipe (taken from Canadian Living);

1lb mushrooms, sliced
4 tbs butter
2 tbs olive oil
1 onion, chopped
2 garlic cloves, minced
1 cup arborio rice (or medium grain)
3 cups hot chicken stock ( or bouillon)
1 cup hot water
1/2 cup romano cheese, shredded
1/2 cup fresh parsley, chopped
salt and pepper

1. Saute mushroom in butter. Season with salt and pepper to taste
2. Set aside
3. Meanwhile in a deep skillet, saute the onion and garlic in oil over medium heat until soft.
4. Stir in the rice and cook 1 minute, coating rice with the oil
5. Stir in 1 cup of the hot broth and let simmer until the liquid is mostly absorbed, stirring frequently.
6. Repeat with the remaining broth and hot water.
7. Taste for doneness; the rice should be creamy and slightly chewy in the center, not dry.
8. Add more hot liquid if necessary to cook longer.
9. Total cooking time should be 20-25 minutes.
10. Stir in the mushrooms, cheese and parsley and season to taste.
11. Cook till warmed through.

And it's ready to eat~

Hope you'll enjoy it as much as I do!