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Broccoflower® Risotto with Wild Mushrooms

SUBMITTED BY: Tanimura & Antle®

"Broccoflower® and wild mushrooms are sauteed and served in a creamy risotto with Parmesan cheese."

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Melt butter and saute Broccoflower®, mushrooms, onions and garlic for 10 minutes.
Remove sauteed ingredients and place aside. In same pan, cook the rice by adding chicken stock one-cup at a time stirring until well incorporated before adding the next cup. Once chicken stock is absorbed and rice is tender, stir in nutmeg, herbs and season with salt and pepper.
Once rice risotto is cooked, stir in the sauteed ingredients, salt and pepper to taste.
Stir in Parmesan cheese before serving.

Reviewed on Oct. 11, 2006 by Honey

This is a great recipe...It's also good with any number of fresh vegies -- asparagus, leeks,... MORE

Reviewed on Aug. 25, 2008 by angie897

It was my first time making risotto and it turned out wonderful! I will definately make this... MORE

Reviewed on Dec. 16, 2007 by SNOWCROFT

Delicious. Made the risotto in the pressure cooker to save time and energy (toast the rice in... MORE

Reviewed on Aug. 14, 2008 by Murotobe

This had great flavor...I suggest adding more veggies than it suggests though. MORE

Reviewed on Apr. 15, 2008 by Linda V

This was GREAT! I did make some changed. I boiled the rice in a different pan and I used 2 1/3... MORE

Reviewed on Nov. 11, 2006 by LAZYK

An average recipe which is quite easy to make. I would recommend to use non-stick pan, as... MORE

Reviewed on Oct. 13, 2006 by MEWUBHERVARD

This is one of the best risotto's I've ever had, and my partner really liked it as well. I... MORE