I know at first glance it looks like there is raisins in the rice.
It's diced portobello mushrooms...and they are delicious.
I was really happy with how this recipe came together. It was one of those "a little bit of this, a little bit of that" kind of recipes.
Apparently I have some tasty things laying around the kitchen.
I am so in love with recipes that you can make in under half an hour and only dirty one pan.
Portobello Risotto with Parmesan
1 Tbsp olive oil
1/2 medium onion, chopped
4 cloves garlic, chopped
2 cups chopped portobello mushrooms
1/2 tsp thyme
1 tsp parsley
1 1/2 cups basmati rice, uncooked
4 cups chicken broth
1 cup Parmesan cheese, shredded
extra Parmesan for sprinkling on top
Heat oil in a large sauce pan. Saute onion, garlic, and mushrooms for about 5 minutes.
Add herbs, uncooked rice, and chicken broth.
Simmer, stirring occasionally, for about 20 minutes, until rice absorbs the liquid.
Add the shredded Parmesan cheese and stir until melted.
Sprinkle with a little extra Parmesan.
Serve right away.
I'm thinking this is one of those super-de-duper easy recipes that your company doesn't need to know was easy to prepare. It is decadent and creamy and looks pretty darned fancy schmancy next to a pork chop or steak or some roast chicken.
I used basmati rice and this was definitely a bit "crunchier" than if I had used a short grain rice. If you would like it even creamier then definitely use a shorter grain.
I thought the texture was nice like this but that is going to be a personal choice. Mom and dad said they would have preferred it creamier.