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–+ servings

Mushroom Risotto

Risotto is easy but is definitely a labor of love. That is why I only make it for people I love. You can skip the mushrooms and add in a green vegetable at the end such as peas or roasted asparagus. I like to simplify everything so I just microwave my broth to heat it instead of warming it in a sauce pan. If you have a 4 cup liquid measuring cup that works perfectly. You want to make sure that you are adding warm broth to the rice 1/2 cup at at time and stirring constantly. This is what gives the risotto it’s creamy texture. I usually just use better than bullion but if you have some store bought or homemade stock, use that.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4 servings
Calories: 292
Ingredients Equipment Method Nutrition

Ingredients
  

  • 1 cup arborio rice
  • 4 cups vegetable stock
  • 1/2 cup white wine
  • 1 lb mushrooms sliced
  • 2 shallots finely diced
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • parmesan cheese or parsley for serving

Equipment

  • medium dutch oven or stock pot

Method
 

  1. Saute the diced shallot in olive oil for 2-3 minutes until soft. Add the salt and stir.
  2. Add the sliced mushrooms to the salted shallots and saute until starting to brown and the mushrooms have reduced in size by half.
  3. Stir in 1 cup rice and coat in mushroom juices and oil. Allow to toast for 1 minute.
  4. Add the wine and stir until absorbed.
  5. Add the broth 1/2 cup at a time making sure to stir continuously before adding more. You will see the mixture starting to become more and more creamy. The risotto with thicken a but as it cools.
  6. Top with parsley to serve or parmesan cheese. Serve with the rest of the wine and some crusty bread.

Nutrition

Calories: 292kcalCarbohydrates: 48gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1241mgPotassium: 452mgFiber: 3gSugar: 5gVitamin A: 501IUVitamin C: 4mgCalcium: 12mgIron: 3mg

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