Creamy Brown Rice Mushroom Risotto

Serves 6

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1 cup Blue Ribbon® Whole Grain Brown Rice
2 1/2 cups chicken broth
1 Tbsp olive oil
1 Tbsp minced garlic
1/2 cup onion, minced
8 oz mushrooms, sliced
1 can (12 oz.) evaporated milk
1/2 cup shaved Parmesan cheese
salt and ground black pepper, to taste

Cooking Directions

In a medium saucepan, bring chicken broth to a boil. Stir in rice, reduce heat to low and cover; simmer 15 minutes. Meanwhile, heat olive oil in a medium skillet over medium heat. Add garlic; sauté 30 seconds. Stir in onions; sauté 2 minutes, add mushrooms, and continue to cook for 5 minutes or until mushrooms are soft. When rice is ready, remove lid, increase heat to medium and stir in evaporated milk. Cook for 5 minutes, stirring frequently, until rice is thick and creamy. Remove from heat and stir in mushroom mixture and Parmesan cheese. Season with salt and pepper, if desired. Serve immediately.
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