Description
A creamy and flavorful Parmesan Mushroom Rice recipe that combines tender mushrooms, aromatic garlic, and rich parmesan cheese for a comforting side dish. This easy stovetop recipe yields a creamy, cheesy rice perfect for pairing with your favorite main courses.
Ingredients
Scale
Ingredients
- 4 Tbsp butter
- 8 oz sliced white mushrooms, cleaned
- 2 cloves garlic, minced
- 1 cup long grain rice, uncooked
- 1 cup chicken broth
- 1 cup milk
- ¼ tsp salt
- â…“ cup grated parmesan, canned or fresh grated
- 2 tsp dried parsley
- pepper to taste
Instructions
- Sauté Mushrooms: In a large skillet over medium-high heat, melt the butter. Add the sliced mushrooms and cook for about 5 minutes until they become soft and begin to release their juices.
- Add Garlic and Rice: Stir in the minced garlic and uncooked long grain rice, cooking for an additional 2 minutes to allow the rice to toast lightly and garlic to become fragrant.
- Add Liquids and Salt: Pour in the chicken broth and milk, then add the salt. Stir to combine everything evenly.
- Simmer: Cover the skillet with a lid and reduce the heat to low. Let the rice simmer gently for 20 minutes, or until the liquid is fully absorbed and the rice is tender.
- Finish and Season: Remove the skillet from heat. Stir in the grated parmesan cheese, dried parsley, and a pinch of pepper. If the rice isn’t creamy enough, slowly add a splash more milk until you reach your desired creaminess.
Notes
- Use fresh mushrooms for best flavor, but canned can also be substituted.
- Adjust seasoning with salt and pepper to taste after cooking.
- If you want a vegetarian version, substitute vegetable broth for chicken broth.
- For extra creaminess, consider adding a splash of cream instead of additional milk.
- Ensure the skillet is covered tightly during simmering to prevent the liquid from evaporating too quickly.
