Creamy Mushroom Risotto

Dinner Tonight: Chicken Breasts, Mushroom Risotto, and Raw Trees.

Creamy Mushroom Risotto Recipe:

• Sauté 1 finely chopped onion and 2 cloves garlic in 1 TBSP butter (3 minutes)
  

• Stir in 1 1/4 cups Arborio rice until coated

• Stir constantly and add 1 cup finely chopped mushrooms, 1/2 cup white wine (or chicken broth) and 1/2 tsp salt

• Add a few little sprinkles of red pepper flakes (I used twice what is pictured)

• Stir until liquid is absorbed. Then add a 10 oz can of chicken broth. Stir until absorbed.
• Once absorbed, add 2 1/2 cups of water (1/2 cup at a time) until absorbed.

• When done, stir in some grated Parmesan cheese and voila - Risotto (I didn't have any parm, so I had to forgo it today).

I served it with chicken breasts that were marinated with Dijon mustard and spices, and a side of raw broccoli:








This was an excellent supper! This risotto is a fave of hubby and I. When we first got married, I used to make it once a week, but now that life is a little busier, I often only have time for something really quick.