Name: Risotto with Mushrooms, Fine Herbs and Sun-Dried Tomatoes
Prep time: 15 s
Cook time: 45 s
Total time: 60 s
Yield: 4
Ingredients: 3 MAGGI® Vegetable Flavor Bouillon Cubes; 3 cups water; 2 tablespoons vegetable oildivided; 1/2 large white onionpeeled and finely chopped; 1 clove garlicfinely chopped; 1/2 cup white wine; 1 cup Arborio rice; 2 cups sliced mushrooms; 1/2 tablespoon finely chopped parsley; ½ tablespoon finely chopped fresh dill; 1/2 tablespoon chopped fresh basil; ½ cup sun-dried tomatoescut into thin strips

Make It

Step 1

In a medium saucepan, heat bouillon cubes and water over medium heat until the water boils and a vegetable stock remains.

Step 2

In a separate large saucepan, heat 1 tablespoon oil over medium heat for 3 minutes; add onion and garlic and cook for 2 more minutes. Add wine to the pan and cook for 1 minute; add rice and stir constantly with a spoon for 3 minutes.

Step 3

Add hot vegetable stock to the rice little by little, stirring constantly. As the vegetable stock is absorbed, keep adding more until the rice is well cooked and thick.

Step 4

In a medium skillet, heat the remaining tablespoon oil for 3 minutes; add the mushrooms and sauté for 2 more minutes.

Step 5

Add parsley, dill, basil and sun-dried tomatoes to the mushrooms; stir in gently and remove from heat. Add mushroom mixture to the rice; mix until well combined and remove from the heat. Serve immediately.