Ingredients
Scale
- 6 cups low sodium chicken stock (store bought or homemade)
- 3 tablespoons extra virgin olive oil
- 1 small yellow onion, diced
- 1 pound cremini mushrooms, sliced
- 4 small fresh thyme sprigs (or 1/2 teaspoon dried thyme)
- 1 teaspoon chopped fresh rosemary
- Freshly ground black pepper
- 1 teaspoon salt
- 5 garlic cloves, minced
- 1 1/2 teaspoons balsamic vinegar
- 1 1/2 cups arborio or carnaroli rice
- 1/2 to 3/4 cup shredded parmesan cheese
- Minced fresh parsley (for garnish, optional)
Instructions
- Warm the chicken stock in a small pan over medium-low heat.
- In a large skillet, sauté onion in olive oil until soft, then add mushrooms, herbs, pepper, and salt. Cook until mushrooms are colored.
- Add garlic and balsamic vinegar, cook for 1 minute, then transfer mushroom mixture to a plate.
- Return skillet to heat, add rice, and toast for 30 seconds. Gradually add stock while stirring until absorbed, repeating until rice is creamy and al dente.
- Stir in parmesan cheese and sautéed mushrooms, adjust seasoning, and serve with herbs and a drizzle of balsamic vinegar.
Notes
Keep the stock warm throughout the cooking process.
Stir continuously to release starches for a creamy texture.
Taste as you go to adjust seasoning.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 5mg