Mushroom Risotto with Toasted Bread

Ingredients

• 1 cup arborio rice
• 8 oz mixed mushrooms
• 3 cups vegetable broth
• ½ cup parmesan cheese
• 2 tbsp butter
• 2 slices bread

Instructions

1. 1

   In a large skillet, melt 1 tbsp butter over medium heat. Add the 8 oz sliced mushrooms and cook until browned and tender, about 5 minutes. Remove and set aside.

2. 2

   In the same skillet, add the 1 cup arborio rice and toast for 1 minute, stirring constantly. Add 1 cup of the 3 cups vegetable broth, stirring until absorbed.

3. 3

   Continue adding the remaining broth, 1/2 cup at a time, stirring frequently until the rice is creamy and al dente, about 18 minutes total.

4. 4

   Stir in the cooked mushrooms, 1/2 cup parmesan, and remaining 1 tbsp butter. Season with salt and pepper to taste.

5. 5

   Toast the 2 slices of bread until golden and crisp. Serve the risotto topped with the toasted bread.

Tools you’ll need

• large skillet
• wooden spoon
• measuring cups
• toaster or oven

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