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Ingredientes
- 6 cups vegetable broth
- 3 tablespoons olive oil, divided
- 1 pound portobello mushrooms, thinly sliced
- 1 pound white mushrooms, thinly sliced
- 2 shallots, diced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- kosher salt to taste
- freshly ground pepper to taste
- 3 tablespoons butter
- 1/3 cup Parmesan cheese shredded
View Full Recipe at My Veggie Table
