FOOD CALCULATOR
Sign up to our newsletter!
General
Ingredients 12 servings
Arborio Rice
6.0
cup(s)
Vegetable Bouillon Cubes
8.0
cube(s)
Dehydrated Mushrooms
1.0
cup(s)
Dehydrated Onions
1.0
cup(s)
Butter
3.0
tablespoon(s)
Olive Oil
3.0
tablespoon(s)
Garlic Powder
2.0
tablespoon(s)
Parmesan Cheese
8.0
ounce(s)
Hot Water
12.0
cup(s)
Dietary Restrictions
Dairy
Recipe Instructions
Rehydrate mushrooms and onions according to package directions. Drain well.
Dissolve bouillon cubes in hot water and keep the stock hot.
Heat a small amount of oil in a large Dutch oven over medium heat. Add Arborio rice and toast for about 1 minute, stirring constantly.
Add rehydrated mushrooms and onions and stir for another 1–2 minutes.
Add hot stock gradually, about 1–2 cups at a time, stirring frequently and allowing most of the liquid to absorb before adding more. Continue cooking and stirring until the rice is tender and creamy, about 25–30 minutes. Add a little extra hot water if needed.
Stir in butter powder and Parmesan. Season with garlic powder, salt, and pepper to taste.
Serve immediately.
