Creamy Chanterelle Mushroom Risotto - Healthy World Cuisine

Name: Creamy Chanterelle Mushroom Risotto - Healthy World Cuisine
Ingredients: 1 cup Chanterelle Mushrooms (dried or fresh ); hot water (enough to cover mushroom to rehydrate them); 31 oz chicken broth ( organic gluten free, low sodium (heated up) - or vegetable broth to keep vegetarian); 2 tablespoons olive oil; 3/4 cup onion (chopped); 1 clove garlic; 1 cup Arborio rice; 1/2 cup white wine; 1 tbsp thyme (fresh or 1 teaspoon dried thyme); 1 tablespoon flat parsley (freshly chopped); 1/2 cup peas (frozen (thawed out)); 1/2 cup parmesan cheese (grated (hold if daily intolerant)); salt; pepper; 1 tablespoon butter (optional (can use dairy free margarine or just drizzle a little olive oil on top) )

www.hwcmagazine.com

Easy Chanterelle Mushroom Risotto is made with creamy risotto, sweet and earthy chanterelles, parmesan and peas. Perfect comfort food!

View full recipe on www.hwcmagazine.com

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Ingredients

1 cup Chanterelle Mushrooms (dried or fresh )
hot water (enough to cover mushroom to rehydrate them)
31 oz chicken broth ( organic gluten free, low sodium (heated up) - or vegetable broth to keep vegetarian)
2 tablespoons olive oil
3/4 cup onion (chopped)
1 clove garlic
1 cup Arborio rice
1/2 cup white wine
1 tbsp thyme (fresh or 1 teaspoon dried thyme)
1 tablespoon flat parsley (freshly chopped)
1/2 cup peas (frozen (thawed out))
1/2 cup parmesan cheese (grated (hold if daily intolerant))
salt
pepper
1 tablespoon butter (optional (can use dairy free margarine or just drizzle a little olive oil on top) )