Pantry Mushroom Risotto
Mushroom risotto is really the perfect pantry meal! Creamy, satisfying, and completely budget friendly! Your whole family will love it!
Ingredients
- 1 can mushrooms 13-15 oz, drained
- 1 cup Arborio rice
- 1 tablespoon olive oil
- 4-5 cups chicken broth you may need a little more or less chicken broth
- salt to taste
- pepper to taste
- parsley flakes dried, as garnish
- garlic powder to taste
Instructions
- Heat up 1 tablespoon of olive oil in s large skillet on med high. Drain the mushrooms, then add the drained mushrooms to the olive oil and fry for around 3-5 minutes.
- Add the arborio rice, and stir for 1 minute, ensuring to coat the grains of rice with the olive oil.
- Turn the heat down to medium. Start adding chicken broth, ½ cup at a time, and stir until all the broth is absorbed by the rice. You may need approximately 4-5 cups of broth and approximately 40 minutes or so. Please enjoy this process!
- Once the rice has completely absorbed the broth, you are ready to season to taste with salt, pepper, and garlic powder. Garnish with some dried parsley flakes and enjoy!
Notes
Enjoy this satisfying and creamy mushroom risotto! The beauty of this dish is its versatility, so if you have some parmesan cheese or butter, by all means add to the finished dish!
Tried this recipe?Let us know how it was!