Ingredients

• 2 tablespoons butter
• 2 cloves chopped fresh garlic
• 2 cups sliced chanterelle mushrooms
• 2 tablespoons butter
• 2 cups Arborio rice
• 5 cups vegetable broth
• 2 cups freshly grated Parmesan cheese
• salt and ground black pepper to taste

Instructions

1. 1 Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir garlic and mushrooms in melted butter until mushrooms are slightly browned, about 3 minutes. Set aside.
2. 2 Melt 2 tablespoons butter in a large saucepan over medium heat. Stir in rice; cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing liquid to be absorbed completely before adding more broth. Continue cooking until rice is tender to the tooth.
3. 3 Stir in mushroom mixture and cook until heated through, about 1 minute. Stir in Parmesan cheese; season with salt and pepper.

Nutrition per serving