5 cups of chicken broth
1/4 cup of dry white wine
1 tablespoon of olive oil
1/4 cup of finely chopped onion
1 cup of fresh mushroom slices
1 cup of rice (preferably Italian Arborio)
1/3 cup of crumbled Gorgonzola cheese (50g)
1/2 teaspoon of black pepper
1/4 cup of parsley
to taste salt
5 cups of chicken broth
1/4 cup of dry white wine
1 tablespoon of olive oil
1/4 cup of finely chopped onion
1 cup of fresh mushroom slices
1 cup of rice (preferably Italian Arborio)
1/3 cup of crumbled Gorgonzola cheese (50g)
1/2 teaspoon of black pepper
1/4 cup of parsley
to taste salt
In a medium saucepan, combine 1 1/2 cups of water with the chicken broth and white wine
Bring to a simmer over low heat, then reserve
Away from the heat, add the olive oil, onion, and mushrooms
Cook for 2 minutes
Add the rice and cook for an additional 2 minutes, stirring constantly
Add 1/2 cup of the reserved warm broth at a time, stirring constantly until all the liquid is absorbed and the rice is cooked
Combine the cheese, black pepper, and parsley
Season to taste and serve immediately
Serves 4
Approximately 297 calories per serving.
