Creamy Mushroom Rice Skillet

Ingredients

• 11.25 cup Long-grain white rice(250g)
• 22.75 cups Vegetable or chicken broth(660g)
• 34 cups Cremini or button mushrooms(400g)
• 40.75 cup Carrots(150g)
• 50.75 cup Yellow onion(100g)
• 64 cloves Garlic(12g)
• 72 tablespoon Olive oil(27g)
• 80.5 cup Heavy cream(120g)
• 93 tablespoon Unsalted butter(45g)
• 100.25 cup Grated Parmesan cheese(60g)
• 112 tablespoon Cream cheese(30g)
• 121 teaspoon Salt(5g)
• 131 teaspoon Black pepper(5g)
• 141 teaspoon Dried thyme(1g)
• 152 tablespoon Fresh chopped parsley(8g)
• 162 tablespoon Extra grated Parmesan cheese(15g)
• 170.5 cup Extra sautéed mushrooms(50g)

Instructions

1. 1Heat olive oil in a large skillet and cook the mushrooms for 5 minutes.
2. 2Stir in the onions, carrots, garlic, and rice; toast for 2 minutes.
3. 3Pour in broth, thyme, salt and pepper; simmer covered for 15-18 minutes until the rice is tender.
4. 4Remove the lid, stir in the cream base until creamy.
5. 5Season to taste and garnish with fresh parsley and Parmesan, then serve.