Yield: 6
Creamy Mushroom Rice
This Creamy Mushroom Rice is incredibly delicious and can be eaten as a side dish or the main event. It's loaded with hearty sliced mushrooms and flavored with shallot, garlic, and lovely fresh herbs.
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- 3 tbsp butter, divided
- 4 cups sliced mushrooms
- 1 shallot, finely diced
- 2 garlic cloves, minced
- 1 ½ cups arborio rice
- ⅓ cup white wine
- 3 cups chicken broth
- 1 fresh thyme
- 1 bay leaf
- 1 cup frozen peas
- ½ cup freshly grated Parmesan cheese
- 2 tbsp fresh parsley
- Salt and pepper, to taste
Instructions
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the mushrooms and season them with salt and pepper. Cook, stirring regularly, until the mushrooms release their moisture and become golden, 5 to 6 minutes. Remove the mushrooms to a bowl and set aside.
- Add the remaining tablespoon of butter to the skillet. Once the butter is melted, add the shallot and cook for one minute. Add the garlic and cook for another 30 seconds. Add the rice and cook, stirring constantly, for another minute. Add the white wine and cook until it has mostly evaporated, about 2 minutes. Add the broth, thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and cook until all of the liquid has been absorbed and the rice is tender, 15 to 18 minutes.
- Stir in the mushrooms, peas, Parmesan cheese, and parsley. Season with salt and pepper. Cook, stirring, until the mushrooms and peas are heated through.
- Serve immediately or store in the refrigerator for up to 3 days.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 222Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 731mgCarbohydrates: 26gFiber: 4gSugar: 5gProtein: 8g
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