Risotto

Ingredients

• 1 cup rice (uncooked)
• 0.25 small onion
• 1 tablespoon butter
• 6 medium mushrooms
• Salt, pepper
• 1 tablespoon grated Parmesan cheese

Method

1. 1

   Put butter, finely cut onions and rice in a pan and cook until light brown.

2. 2

   Put can of soup into quart container and fill up with water.

3. 3

   Add half this to rice and cook 20 minutes.

4. 4

   Add rest and cook until rice is done but not mushy.

5. 5

   Add chopped mushrooms, salt, pepper and cheese.

6. 6

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 14. The excerpt below is the record exactly as published.

RISOTTO 1 cup rice (uncooked) 1 can Campbell's Con- % small onion somme and some 1 tablespoon butter water 6 medium mushrooms Salt, pepper and one tablespoon grated Parmesan cheese

Cook this with the app: pantry check, scaling, and the assistant.