Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons butter, divided
- 3/4 cup Arborio rice, rinsed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups vegetable broth
- 3 tablespoons white wine
- 1 cup Portobello mushrooms, sliced
- 1/4 cup parmesan cheese, grated
- Salt to taste
Method:
- Select Sauté option. Add oil and half the butter to the pot. Add onions and garlic. Sauté until the onions are translucent.
- Add mushroom and rice to the pot. Mix well until the rice is well coated with the oil. Add white wine. Cook for a couple of minutes and add broth.
- Close lid. Select Rice option. When the rice cycle is completed, open the lid.
- Add the remaining butter and cheese. Mix well and serve.