Mushroom Risotto With Bone Broth

by Nadia Perlman

Make Bon Sip’s Sipping Bone Broth Your New Obsession Mushroom With Bone Broth⠀⠀⠀⠀⠀⠀⠀⠀⠀

Serves 4⠀⠀⠀⠀⠀⠀⠀⠀⠀
8oz. mushrooms - thinly sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀
1Tbsp olive oil ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 clove garlic - minced⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 cup arborio rice⠀⠀⠀⠀⠀⠀⠀⠀⠀
4 cups Bon Sip Sipping Bone Broth  - choose your favourite⠀⠀⠀⠀⠀⠀⠀⠀⠀
Salt and pepper to taste.⠀⠀⠀⠀⠀⠀⠀⠀⠀
In a large frying pan heat the olive oil over medium heat. Once shimmering, add the garlic and stir until aromatic. Add the mushrooms and cook until all their water has released and evaporated. Remove mushrooms from frying pan and place in a bowl. Set aside and keep warm.⠀⠀⠀⠀⠀⠀⠀⠀⠀
In the same pan, add the arborio rice and toast for 2-3 minutes, stirring constantly. Slowly add Bon Sip’s Sipping Bone Broth, 1 cup at a time. Allow each cup to be absorbed by the rice and stir constantly, before adding in the next cup. Once all the liquid is absorbed in the rice and cooked to your desired tenderness, add in the cooked mushrooms. Make sure the mushrooms are heated through.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Season with salt and pepper to taste.⠀⠀⠀⠀⠀⠀⠀⠀⠀
You may garnish the risotto with parmesan if you like.⠀⠀⠀⠀⠀⠀⠀⠀⠀
…everyone and his BROTHer