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Mushroom Risotto Recipe

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This recipe for Mushroom Risotto is from Make with love - and a little salt!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ c. dried orzo
1 lb. fresh mushrooms (button, chanterelle, shitaki)
1 clove garlic, minced
1 T. margarine
1 t. cornstarch
¼ t. salt
⅛ t. pepper
½ of 12 oz can evaporated fat free milk (¾ c.)
½ c. shredded fontina cheese
¼ c. shredded almonds
¼ - ½ t. dried tarragon, crushed
1 T. snipped chives
Directions:
Directions:
Cook orzo according to package directions.

Cook mushroom and garlic in margarine until tender and most of liquid is evaporated. Stir in corn starch, salt and pepper. Stir in milk all at once. Cook and stir over medium heat until thick and bubbly. Cook and stir 1 minute more. Add cheese, almonds and tarragon, cook and stir until cheese melted. Stir in cooked orzo. Transfer to serving bowl and sprinkle chives on top.

 

 

 

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