Wild Mushroom Risotto
James Christensen
about 1 year ago
A creamy and flavorful dish made with wild mushrooms and Arborio rice.
Cooking Time
30 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
350
Protein
8g
Fat
12g
Sat Fat
6g
Carbs
50g
Chole
20mg
Fiber
3g
Sugar
2g
Sodium
800mg
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup mixed wild mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large saucepan, heat the vegetable broth over medium heat.
- In a separate large saucepan, heat the olive oil and butter over medium heat.
- Add the onion and garlic to the saucepan and cook until softened.
- Add the Arborio rice to the saucepan and cook for 2-3 minutes, stirring constantly.
- Pour in the white wine and cook until it is absorbed by the rice.
- Begin adding the vegetable broth to the rice, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next.
- Continue adding the broth and stirring until the rice is creamy and al dente, about 20-25 minutes.
- In a separate pan, sauté the wild mushrooms until they are tender and slightly browned.
- Add the sautéed mushrooms to the risotto and stir to combine.
- Remove the risotto from the heat and stir in the grated Parmesan cheese.
- Season with salt and pepper to taste.
- Serve the wild mushroom risotto hot, garnished with fresh parsley.
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