Creamy Mushroom Risotto

Creamy Mushroom Risotto
2 Tablespoons  oil
16 oz. sliced Bella mushrooms cone #4
1 medium onion – chopped cone#2
3 cloves garlic – minced cone#1
2 cups Arborio rice
5 cups  broth
1 T truffle mushroom tapinade
kosher salt and freshly ground black pepper – to taste

3/4 cup grated  vegan parmesan cheese

Using The Electric skillet pre heat at 350 degrees add  2 tablespoons of oil. Add onion ,mushrooms and sauté approximately 4 minutes. Add rice and broth turn on rice setting cook until setting finishes. add salt, pepper, and parmesan cheese. Stir until well combined. 


You might also like

Leave a Reply

Your email address will not be published.

Get our newest recipes in your inbox PLUS our 7 day cooking guide. You'll also get our FREE ebook: Learning to Cook!