Description:
This rich, meatless dish is sure to please! Meaty pieces of mushroom complement this creamy risotto that will be loved by those who enjoy the tangy taste of asiago cheese. This is a whole meal in itself!
Cooking time: 30 minutes
Cooking method: StovetopCooking Instructions
Suggested At-Home Side Dish: steamed veggies
"the winehouse" Suggests: Montes Pinot Noir or Hat In The Ring Pinot Grigio
1. Thaw completely in the refrigerator for 24 hrs.
2. Add 1350 ml or 5 ½ cups of water (half orders add 675 ml or 2 ¾ cups) to a large pot. Whisk in the chicken bouillon. Bring to a boil then reduce to medium to keep hot.
3. Add the butter, mushrooms and onions to a large skillet. Sauté over medium high heat until onions are tender. Remove the mushrooms from the pan and set aside (this will help them from becoming full of water when cooking the risotto).
4. Add the rice to the pan and stir for 2 minutes to brown slightly.
5. Add 1 cup of the hot chicken bouillon water to the rice. Stir and allow the rice to cook quickly and absorb the water. Keep adding the chicken water 1 cup at a time. Allow the rice to absorb the water before adding more.
6. The texture should be tender and creamy.
7. Add back the mushrooms to the risotto during the last addition of the water.
8. Add the asiago cheese and stir in well.
9. And your supper is ready! Enjoy!
10. Don’t forget to thaw your next Supper Central meal to enjoy soon!