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Mushroom-Olive Risotto Recipe

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     Mushroom-Olive Risotto

Category   Salads - Soups - Sidedishes
Sub Category   None

1/3 c. arborio (risotto) rice
1 c. all natural chicken broth
tiny splash of white wine (optional)
5 pitted, chopped kalamata olives
1 portobella mushroom cap, choped
1 tbsp parmesan cheese
1 clove minced garlic
1/2 tbsp. EVOO
1/2 tbsp. butter
1/2 cup water, if you need it

Mince garlic and cook in the EVOO in saucepan for about a minute. Add rice and mix around until covered with oil.
Add chicken stock, mushroom, olives and simmer about 20 min or until thick, stirring occasionally
When it's creamy, remove from heat and season with sea salt. Add butter and cheese and stir to combine.

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