Knorr Mushroom Risotto - Success!

A couple of weeks ago, I came across the blog Eat. Live. Travel. Write.  They were encouraging people to try making a recipe from Knorr's "What's for Dinner" recipe book, and to post it on their own blog. 

There were a few different recipes that were tempting to try, but I decided upon the Mushroom Risotto. 

Arborio rice, garlic and mushrooms.

 I love rice, and with many rice recipes I have converted many from being non-rice eaters, to those who enjoy eating rice! 

However, risotto has scared me.  Chef Ramsey is always yelling at his team about not cooking the risotto properly!  I did try making it once in the past, and although everyone around me enjoyed it, I didn't.

So...with Knorr on my side, I thought I'd try again!  I used chicken stock instead of vegetable though, just out of personal preference. If I had white wine in the house, I would have used it, but since I had none, I used the alternative of water that the recipe gave.

Mushroom risotto - almost done

My pictures do not do any justice to the dish whatsoever. But it turned out delicious!  I would definitely make it again, even for company.

It was very easy to follow the recipe directions, and the cooking time of 25 minutes once the broth was in was exactly right.

My husband is not a huge mushroom fan due to the texture of mushrooms, and he has decided I should try making a crab risotto next time. Um...we'll see!