Mushroom Risotto | St-Hubert Recipe

Name: Mushroom Risotto | St-Hubert Recipe
Ingredients: 1 can 14 oz (398 ml) St-Hubert Mushroom Sauce; 3 c (750 ml) St-Hubert Vegetable or Chicken (Original or 25% Less Salt) Broth; 5 ml (1 c. à thé) thym séché ou une branche de thym frais; 1 feuille de laurier; 30 ml (2 c. à soupe) huile d’olive; 1 oignon, haché; 2 gousses d’ail, hachées; 2 casseaux de 225 g (1/2 lb) champignons au choix (blancs, crémini, portobello, pleurote, shiitake, etc), tranchés; 250 ml (1 tasse) riz arborio; 125 ml (1/2 tasse) vin blanc; 250 ml (1 tasse) parmesan râpé; Sel et poivre du moulin

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Ingredients

1 can 14 oz (398 ml) St-Hubert Mushroom Sauce
3 c (750 ml) St-Hubert Vegetable or Chicken (Original or 25% Less Salt) Broth
5 ml (1 c. à thé) thym séché ou une branche de thym frais
1 feuille de laurier
30 ml (2 c. à soupe) huile d’olive
1 oignon, haché
2 gousses d’ail, hachées
2 casseaux de 225 g (1/2 lb) champignons au choix (blancs, crémini, portobello, pleurote, shiitake, etc), tranchés
250 ml (1 tasse) riz arborio
125 ml (1/2 tasse) vin blanc
250 ml (1 tasse) parmesan râpé
Sel et poivre du moulin