Kraft Dinner is awesome, but there’s only so much of it you can eat while self-isolating at home. So shake things up and try something new in the kitchen! You’ve got all the time in the world to experiment!

So try this super easy and incredibly easy recipe for a dish so mouthwatering, you’d swear you ordered it from a restaurant. Springtime Mushroom Risotto!

The recipe I used in the video is cut in half, but you’ll find below what you need to double it up and easily feed a family of four. Enjoy your culinary adventure!

-Ian


Ingredients 

8 c. low-sodium chicken or vegetable broth

1 tbsp. extra-virgin olive oil

1 onion, finely chopped

2 tbsp. butter, divided

2 cloves garlic, minced

1 lb. button or cremini mushrooms, sliced

1 bay leaf

4 sprigs thyme, leaves removed

kosher salt

Freshly ground black pepper

2 c. arborio rice (Italian style rice)

1/2 c. white wine

1 c. freshly grated Parmesan (Not that stuff in the green can you get off the shelf)

3/4 c. fresh or frozen (and thawed) peas


Directions

Over medium heat, bring chicken or vegetable broth to a simmer in a medium saucepan. Reduce heat to low. 

In a large pot or Dutch oven, heat oil. Add onion and cook, stirring often, until translucent, about 5 minutes. Add 1 tablespoon butter, garlic, mushrooms, bay leaf and thyme. Cook until the mushrooms have softened and are golden, about 4 more minutes, then season with salt and pepper. Remove mixture from the pot.

Melt remaining tablespoon butter in the pot and add the arborio rice, stirring quickly. Cook until the grains are well-coated and smell slightly toasty, about 2 minutes. Add the wine and cook until the wine has mostly absorbed.

With a ladle, add about 1 cup hot broth. Stirring often, cook until the rice has mostly absorbed liquid. Add remaining broth about 1 cup at a time, continuing to allow the rice to absorb each addition of broth before adding more. Stir often and cook until the risotto is al dente and creamy, not mushy. 

Add the mushroom mixture back into the rice.

Stir in Parmesan and peas, and enjoy!

 

 

Filed under: KiSS Cooking Club