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Baked Mushroom Risotto

Lisa Turner
  • minutes
  • Serves 3 to 4

INGREDIENTS

1/2

Celery stalk

1 clove

Garlic

1/2 oz

Mushrooms, dried

1

Onion, medium

8 oz

Portabello mushrooms

1 cup

Arborio rice

1

Black pepper, fresh ground

1 tsp

Sea salt

1 1/2 tbsp

Butter

2 oz

Parmesan cheese, fresh grated

2 oz

Parmesan cheese, fresh

1/4 cup

Vermouth

2 1/3 cups

Water