This mushroom risotto recipe is easy to make. It goes well with chicken. Pan fried baby tomatoes also go very well with this risotto.
In large saucepan, fry mushrooms in 2 Tablespoons butter for 3 minutes.
Add onions and garlic fry an additional 3-4 minutes.
Add chicken broth and rice and bring to a boil.
Reduce heat and simmer, covered for 20 minutes.
Remove from heat, and stir in remaining butter, parmesan cheese and rosemary.
Season with salt and pepper to taste and serve with pan fried baby tomatoes.