Risotto With Mushrooms And Parmesan

• 2 cups water
• 1 (14 1/2-ounce) can vegetable broth
• 4 teaspoons olive oil, divided
• 2 cups chopped cremini mushrooms (about 6 ounces)
• 1/2 cup chopped onion
• 1 1/2 cups Arborio rice or other medium-grain rice
• 1 cup dry white wine
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 1/4 to 1/2 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

1. Bring water and broth to a simmer in a saucepan (do not boil). Keep warm over low heat.
2. Heat 2 teaspoons oil in a medium saucepan over medium-high heat. Add mushrooms; saute 5 minutes or until tender. Remove mushrooms from pan.
3. Heat 2 teaspoons oil in pan over medium-high heat. Add onion; saute 2 minutes or until tender. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly.
4. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 20 minutes). Stir in mushrooms, cheese, and remaining ingredients.

water, vegetable broth, olive oil, cremini mushrooms, onion, arborio rice, white wine, parmesan cheese, parsley, fresh basil, red pepper, salt, black pepper

Taken from www.myrecipes.com/recipe/risotto-with-mushrooms-parmesan (may not work)