3 cups tap water
3 cups chicken broth (low sodium)
1 tablespoon olive oil
2 cups mushrooms
1/2 cup onions, chopped
2 garlic cloves
1 pound arborio rice, dry
1 tsp granulated garlic
2 tsp dried oregano leaves
Black pepper to taste
1/2 cup chopped sun dried tomatoes
6 tablespoons grated Parmesan cheese
Bring water and broth to a boil in a small sauce pan. Keep warm.
Heat olive oil in a Dutch oven or large, wide pan over medium-high heat. Saute the mushrooms and onions until golden brown, about 3 minutes. Add the garlic and cook another minute.
Add the rice and 1 cup of broth/water. Bring to a boil and lower heat to medium. Stir and cook the rice until most of the liquid evaporates. Keep adding liquid in 1 cup increments and cooking in the same fashion until all of the liquid is used up. Add the seasonings, tomatoes and half of the cheese with the last cup of liquid.
Serve with grated cheese on top.
This risotto goes great with a large tossed green salad.