Ingredients:

  • 16 oz Baby Bella mushrooms, sliced thick
  • 2 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1.5 cups long-grain white rice, rinsed and drained
  • 3 cups low-sodium vegetable broth, warmed
  • 1 tsp dried thyme
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 4 oz full-fat cream cheese, softened and cubed
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium high heat until the butter foam subsides and begins to brown. Add the 16 oz sliced mushrooms in a single layer, working in batches if necessary to avoid crowding.
  2. Cook the mushrooms for 5-7 minutes until they are dark golden and have released their liquid. Stir in the diced yellow onion and cook for another 3 minutes until translucent. Add the 4 minced garlic cloves and 1 tsp dried thyme, stirring for 30 seconds until the fragrance fills the kitchen.
  3. Add the 1.5 cups rinsed rice to the pan with the vegetables. Stir constantly for 2 minutes until the edges of the rice grains look translucent and smell toasted.
  4. Pour in the 3 cups of warmed vegetable broth, sea salt, and cracked black pepper. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pan with a tight fitting lid and cook for 18-20 minutes until the liquid is fully absorbed and the rice is tender.
  5. Remove the pan from the heat and let it sit, covered, for 5 minutes. Remove the lid and drop in the 4 oz of softened, cubed cream cheese and 1/2 cup grated Parmesan. Stir gently until the cheeses have melted into a glossy, velvety sauce.
  6. Fold in the 2 tbsp of fresh parsley. Taste and adjust the salt and pepper if needed. Serve immediately while the sauce is still fluid and the rice is at its most supple.