INGREDIENTS
2 tbsp
extra virgin olive oil
4 cups
mushrooms, cleaned and sliced
2
garlic cloves, minced
2 cups
arborio rice
7 cups
water
8
Massel Vegetable Bouillon & Seasoning Granules
4 tbsp
Parmesan Reggiano cheese, grated plus additional grated cheese for serving
2 tsp
buttery spread or butter
2 tbsp
fresh parsley, chopped (or 2 teaspoons dried parsley flakes)