For the life of me, I can’t seem to make a decent risotto without overcooking the rice (aka, bland). I did, however, run into a great tip on making some “risotto” that my girls love, since my eldest dd can’t stand rice. Instead, we use alphabet noodles. Wanna know how I make it? Keep reading. 🙂


First, you’ll need the following:

1 1/2 cups chicken broth

3 portobella mushrooms, sliced

2 T. chopped onion

1 cup alphabet noodles

other herbs/spices (optional)

Parmesagne cheese


In a saucepan, add broth, onion, and sliced mushrooms, and place over high heat. Bring to a boil.


Add noodles, and stir constantly. Cook until noodles are al dente. Let rest until noodles absorb most of the liquid.


Serve into bowls and add parmesagne cheese.