Mushroom Risotto

mushroom-risotto marsfoodservices image


  • 1 Tbsp. Butter
  • ¼ Cup Shallot, minced
  • ½ Cup Mixed mushrooms, chopped (additional for garnish)
  • ½ Cup Chicken or Vegetable Stock
  • ¼ Cup Dry White Wine
  • 1 Pouch BEN’S ORIGINAL™ Ready Rice™ for Risotto
  • ¼ Cup Parmigiano Reggiano, shredded
  • 1 Tbsp. Fresh Parsley, chopped

Mushroom Risotto

Makes: 1


  1. Melt butter in a small pan over medium-high heat. Add shallots and mushrooms and sauté about 2 minutes to soften.
  2. Add stock and white wine to the pan and bring to a boil then massage pouch of rice to loosen grains and add BEN'S ORIGINAL™ Ready Rice™ for Risotto. Simmer and stir for about 1 minute, until liquid is almost absorbed.
  3. Stir in Parmigiano Reggiano and plate. Garnish with additional sautéed mushrooms, parsley, more Parmigiano Reggiano and serve.