I love rice, and I love mushrooms. This dish is a very simple take on the fancier Risottos you can get in most higher end restaurants. Risotto calls for Arborio rice, but I used Calrose rice, the Egyptian staple and easier to find version! Use the recipe as a guideline to make your own version with your favorite flavors. I also love adding grated carrots and frozen peas for a more colorful dish. What is your favorite Risotto flavor?
1 cup Calrose Rice
4 cups Vegetable Broth (or any other kind of broth or water)
1 Whole Onion, Diced
2 cups Sliced Mushrooms
1/2 cup grated Parmesan Cheese
Salt and Pepper
2 Tbsp Butter
