Holiday foods are my absolute favorites, but if I’m being entirely honest I don’t care for Turkey or get crazy about sweets. I’m here for the side dishes. I could fill my whole plate with savory sides and never need a drumstick or a slice of cake.
This is a twist on your traditional green bean casserole and after trying it I will never go back to the traditional kind again! Usually made with canned condensed mushroom soup, I’ve added some cream cheese and grated parmesan to our Mushroom Risotto for creaminess and of course green beans and heaps of onions!
You can half this recipe for a smaller crowd but you might want to make the full recipes because everyone will be wanting seconds of this rich dish!
*** As Seen on WMUR-TV Channel 9 ***
2 packages Cucina Aurora Hearty Mushroom Risotto – Cooked to Package instructions.
1/2 brick of cream cheese
1 cup thawed frozen French cut green beans
1/4 cup parmesan cheese
Fried Onions – to taste
Cook the risotto in a large skillet to package instructions. When risotto is done cooking, add cream cheese, and parmesan cheese into hot risotto and stir until cream cheese has melted and fully incorporated. Stir in green beans. Plate in a large serving bowl and top generously with French fried onions. Enjoy!
