Mellow Mushroom Risotto | Schnucks

Mellow Mushroom Risotto

Easter, One-Pot Wonder, Side Dish

This risotto recipe has flavors that are anything but mellow. With baby bella mushrooms and minced garlic, it’s sure to be a crowd pleaser.

40M

4

This risotto recipe has flavors that are anything but mellow. With baby bella mushrooms and minced garlic, it’s sure to be a crowd pleaser.

Ingredients

  • 1 tbsp. Schnucks extra-virgin olive oil
  • 1/4 cup white onion, chopped
  • 1 cup arborio rice
  • 2 cups hot water
  • 1 cup low-sodium chicken broth
  • 3/4 tsp. coarse salt
  • 1/8 tsp. fresh ground pepper
  • 1/2 cup warm milk
  • 1 tbsp. Schnucks unsalted butter
  • 1/4 cup Schnucks grated Parmesan cheese
  • 1 tbsp. fresh parsley, finely chopped
  • 8 oz. baby bella mushrooms, sliced
  • 1/2 medium yellow onion, diced
  • 2 cloves garlic, minced

Instructions

  1. Preheat oven to 425°. Heat oil in an ovenproof saucepan over medium-high heat. Add onion and cook two to three minutes, stirring occasionally.
  2. Stir in rice until coated with oil. Add water, broth, salt and pepper; bring to a boil. Cover pan and transfer to oven. Bake until most of the liquid has been absorbed, about 25 minutes.
  3. Remove from oven; stir in milk, butter and cheese.
  4. Heat one tablespoon of Schnucks olive oil in a large pan over medium-high heat.
  5. Add mushrooms, onion and garlic to pan and sauté for five minutes. Add to risotto.
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