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By Bruno Miranda (Pro Member)
This variation on mushroom risotto includes cream of mushroom soup for the creamy taste, without actually using heavy cream. A light hand is recommended with the thyme and basil. If you like, stir in freshly grated parmesan cheese before serving
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February 11th, 2010 16:27 Molly & Jamie ~ At the Green Market ~ Parisian Cheese 6 Comments
For my 25th birthday, I went on a trip to Paris. Yes, this makes me just about the luckiest girl there is and my experience in France was only confirmation of that fact. I fell in love with Paris- the food, the city, the people, the pastries! All of these were enough to make me consider packing my bags and staying for good....
Recent recipe comments
Looks delicious, I am always looking for ways to replace potato. I haven't ever thought of making a gratin.
I am totally going to have to try this, I am always trying to figure out more ways to fit veggies in. I really good restaurant near me makes deep fried cauliflower with a lemon yogurt sauce on it and it is delicious.
This looks delicious, is there anybody else on this site? I do not see comments anywhere...