Creamy Mushroom Risotto With Canadian Provolone Recipe
Discover the rich and comforting flavours of our Mushroom Risotto recipe, enriched with the melting goodness of Canadian Provolone cheese. Each spoonful is a testament to the harmony of earthy mushrooms and aromatic Arborio rice, making it a sophisticated yet easy-to-prepare dish for any risotto lover.
- Prep: 15 min
- Cooking: 25 min - 30 min
Ingredients
- 1/3 cup (80 mL) butter
- 3 cups (750 mL) sliced brown mushrooms or white mushrooms
- 2/3 cup (160 mL) chopped onion
- 1 large clove garlic finely chopped
- 1 cup (250 mL) Italian-style Arborio rice
- 2 1/2 cups (625 mL) chicken broth
- 1 cup (250 mL) diced Canadian Provolone*
- 2 tbsp (30 mL) chopped fresh flat-leaf parsley
- Grated Canadian Parmesan
- Tomato Coulis
- 1 chopped onion
- 1 clove garlic finely chopped
- 1 tbsp (15 mL) butter
- 1 can (14 oz/ 398 ml) tomato sauce
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Preparation
Place butter in 9-inch (23-cm) square glass baking dish. Cook in microwave on High (100 %), 1 minute or until butter is melted. Add mushrooms, onions and garlic; stir to coat. Cook, uncovered, on High (100 %), 5 minutes.
Stir in rice and chicken broth. Cook, uncovered, on High (100 %), 20 minutes or until rice is tender; stir once halfway through cooking time. Remove from microwave; stir in Canadian Provolone and parsley.
Let stand 5 minutes. Serve with Tomato Coulis and sprinkle with Canadian Parmesan cheese.
Tomato Coulis:
Sauté onion and garlic in melted butter, 4 minutes or until soft. Stir in canned tomato sauce. Heat to boiling, reduce heat, cover and simmer 10 minutes.
Tips
Recipe tested in 700 watt oven. Cooking time will vary in ovens of different wattage.
*For a change of taste, use Canadian Mozzarella.
Nutritional information
Per serving| Energy: | 630 Calories |
| Protein: | 28 g |
| Carbohydrate: | 49 g |
| Fat: | 36 g |
| (% DV*) | |
|---|---|
| Calcium: | 56 % / 617 mg |
