Canned Mushroom Risotto
A cheat's version of risotto using instant rice.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
In a medium saucepan, bring the water or broth to a boil over medium-high heat.
- 2
Stir in the instant white rice, cover the pot tightly, remove from heat, and let it stand for 5 minutes to absorb the liquid.
- 3
Once the rice is fluffy, return the saucepan to low heat.
- 4
Pour in the condensed cream of mushroom soup directly from the can (do not dilute).
- 5
Stir the mixture constantly for 2-3 minutes until the rice is evenly coated and the "risotto" is bubbling and hot.
- 6
Remove from heat, vigorously stir in the Parmesan cheese and black pepper until melted and creamy, and serve immediately.
Plan it in Listahan
Add Canned Mushroom Risotto to your week, check it against your household's allergens, and build the shopping list automatically.