In a large stockpot, heat water, bouillon and garlic herb seasoning to boiling. Add the brocolli and simmer on low.
In a large skillet, heat olive oil and saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Stir in the parsley, salt, and pepper. Add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft. Add the risotto and fry for a couple of minutes. Add the soup and wine into the skillet, and heat to a simmer. Stir the chicken stock with brocolli into the risotto one ladle at a time, until it is absorbed. As soon as the risotto has almost absorbed the stock, it's time to add another. Keep doing this and gently stirring all the time and massaging the creamy starch from the rice. This will probably take about 20 minutes.
The risotto has finished cooking when it's creamy not dry. Stir in the parmesan cheese, turn off the heat and leave for 5 minutes for the risotto to settle. This is the most important part of the process, where the risotto becomes very creamy and oozy and lovely! Serve hot in bowls with a large pat of butter on each!
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|Serving Size: 1 Serving (500g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 174 (71%)|
|Amt Per Serving||% DV|
|Total Fat 19.4g||26 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 38mg||12 %|
|Sodium 546.6mg||19 %|
|Potassium 145.9mg||4 %|
|Total Carbohydrate 12.1g||4 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 10.4g|
|Protein 4.4g||6 %|
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Calories per serving: 245
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