Creamy Mushroom Risotto
Ingredients
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
Instructions
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.
