Easy Mushroom Risotto
2 cups of cooked rice
1/4 teaspoon ground black pepper
1 cup chicken broth (or 1 cup water and 2 bullion cubes)
2 Tablespoons oil
2 cups diced mushrooms
2 cups diced onions
1. In a large saucepan, add oil, onions and mushrooms and sautee until onions are golden.
2. Add cooked rice to saucepan and stir until well incorporated.
3. Stiir in chicken broth and black pepper until broth is evaporated. This should take 10 minutes.
4. Serve as a side and enjoy!
Please let me know how you like this recipe. Feel free to use other veggies instead of mushrooms, like carrots or peas.