Crispy Mushroom Risotto

• 2 cups mushroom broth
• 3 Tbs. olive oil, divided
• 3/4 cup Arborio rice
• 1 cup frozen Italian flat beans
• 1 lb. button mushrooms, trimmed and quartered
• 4 medium shallots, sliced (1 cup)
• 13 cup dry white wine
• 2 cloves garlic, minced (2 tsp.)
• 1/4 cup grated Parmesan cheese, plus more for garnish
• 1/4 cup chopped fresh parsley

1. Bring broth and 2 cups water to a simmer in saucepan.
2. Cover to keep hot.
3. Heat 1 Tbs.
4. oil in saucepan over medium heat.
5. Add rice, and cook 1 to 2 minutes, or until rice is opaque.
6. Stir in 1 cup diluted broth, and reduce heat to medium-low.
7. Cook 2 to 3 minutes, or until most liquid has evaporated, stirring often.
8. Continue adding broth
9. 1 cup at a time, cooking until liquid has evaporated between each addition.
10. When last cup of broth is added, stir in beans.
11. Cook 5 minutes more, or until beans are heated through.
12. Season with salt and pepper, and keep warm.
13. Meanwhile, heat remaining oil in large skillet over medium-high heat.
14. Add mushrooms and shallots, and saute 3 to 5 minutes, or until mushrooms have released most of their liquid.
15. Add wine, and cook 2 to 3 minutes more, or until liquid has evaporated and mushrooms sizzle.
16. Reduce heat to medium, add garlic, and saute 7 to 10 minutes, or until mushrooms are crispy and shallots are browned.
17. Remove from heat, and season with salt and pepper.
18. Stir Parmesan into risotto.
19. Divide among 4 plates, top with mushrooms and sprinkle with parsley.
20. Pass extra Parmesan cheese, if desired.

mushroom broth, olive oil, arborio rice, frozen italian, button mushrooms, shallots, white wine, garlic, parmesan cheese, parsley

Taken from www.vegetariantimes.com/recipe/crispy-mushroom-risotto/ (may not work)