Mushrooms are sautéed with garlic and onions in olive oil, then combined with rice and cheese. Side dish for all kinds of meat. This easy mushroom risotto is gluten free!
Add 1 cup of uncooked rice and 2 cups of milk to the skillet, bring it to boil, then immediately reduce to simmer. Add Italian seasoning and mix well. Cover the skillet with the lid.
Let the mushrooms, rice and milk simmer until liquid is absorbed. Add water if more liquid is necessary for the rice. Simmer the rice mixture (and add more water if necessary) until rice acquires the desired consistency.
When rice is done, stir in shredded Parmesan cheese and remove from heat. Season with more salt and pepper. I like my mushroom risotto on the salty side - but it's up to you!