Mushroom Risotto(Makes 6 Large Servings) - cooking recipe

Ingredients
    2 c. chopped mushrooms
    2 c. chopped onions
    2 c. Arborio rice
    2 c. apple juice
    3 cans chicken broth (about 6 c.)
    1/2 c. shredded Mozzarella cheese
    2 Tbsp. grated Parmesan cheese
    2 Tbsp. chopped fresh chives
Preparation
    Spray large saucepan with cooking spray.
    Cook mushrooms and onions over medium heat about 5 minutes, stirring occasionally, until onions are tender.
    Stir in rice.
    Cook 3 minutes, stirring constantly.
    Stir in apple juice and 2 cups of the broth.
    Heat to boiling; reduce heat to medium.
    Cook, uncovered, about 5 minutes, stirring occasionally, until most of the liquid is absorbed.
    Stir in 1 cup of broth; cook, uncovered, until most liquid is absorbed. Repeat this process, 1 cup of broth at a time, until rice is tender and mixture is slightly thickened.
    Stir in remaining ingredients.

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