Roasted Garlic Mushroom Risotto
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Directions
Item No.
101306
Item No.
551235
Ingredients
- 1 box Stonewall Kitchen Mushroom Risotto
- 3-3 ½ cups chicken stock (more if needed), preferably low sodium
- 3 Tbsp. unsalted butter or olive oil
- ½ cup onion, finely chopped
- ½ cup white wine, optional
- ¼ cup Stonewall Kitchen Roasted Garlic Onion Jam
- ½ cup peas
- Grated Parmesan for garnish, optional
Directions
- In a sauce pan heat chicken stock, keep on very low simmer.
- In a separate medium-sized, heavy saucepan, heat the butter (or olive oil) over medium heat until melted. Add the onion and sauté until translucent, about 5-7 minutes. Add the risotto mix and stir to coat all grains for 2-3 minutes (do not allow the rice to brown). Optional: add white wine, stir and cook for 1-2 minutes until the rice has absorbed all the wine.
- Add 2 cups of the warmed chicken stock; stir regularly until most of the liquid is absorbed, approximately 10 minutes. Continue to add chicken stock ½ cup at a time, stirring occasionally until most liquid is absorbed. Repeat until all chicken stock is added and absorbed, approximately 20-25 minutes. Rice should be tender and creamy.
- Add in Roasted Garlic Onion Jam and peas, and cook until heated through. Garnish with a generous sprinkling of Parmesan cheese.
