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.