Creamy Mushroom Risotto

Name: Creamy Mushroom Risotto
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: O Organics Mushrooms, Organic, Sliced; Morton Iodized Salt, 26 Ounce; Elephant Garlic; Cebollitas Bunch; Dion Coriander Leaves; Boskovich Green Onions; McCormick® Ground Thyme; O Organics Rosemary, Organic; Organic Potted Oregano; Talking Rain AQA Water, 9.5 pH; O Organics Milk, Low Fat, Organic; Land O Lakes Butter, with Olive Oil & Sea Salt; Tnuva Quark - Creamy Soft Cheese

Serves 4

5 mins prep

10 mins cook

15 mins total

A creamy mushroom risotto made with Jeera Samba Rice, mushrooms, garlic, and a blend of herbs, topped with coriander and green onions.

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ozmushroom

tspsalt

garlic

onion

fresh coriander leaves

green onion

tspthyme

rosemary

tsporegano

fl ozwater

fl ozmilk

ozbutter

soft cheese

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1: In a pan melt the butter and add the herbs, garlic and onion, sauté for 30 seconds.

2: Add sliced mushroom and salt, and sauté until well browned (around 2 minutes).

3: Add the unwashed jeera rice and mix it well, pour the water and milk gradually and whisk vigorously.

4: Once all the liquid is absorbed and a pongal-like texture is attained, switch off the flame.

5: Add the chopped coriander, green onions, and processed cheese. Serve hot.

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Creamy Mushroom Risotto

Serves 4

5 mins prep

10 mins cook

15 mins total

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