Mushroom Risotto
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Ingredients
- 6 cup vegetables broth
- 3 tablespoon olive oil
- 1 pound mushroom thinly sliced
- 2 shallots diced
- 1 1/2 cup arborio rice
- 1/2 cup dry white wine
- Salt to taste
- black pepper Freshly ground, to taste
- 4 tablespoon butter
- 1/3 cup parmesan cheese freshly grated
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Instructions
- In a saucepan warm the broth over low heat.
- Warm 2 tablespoon olive oil in a large saucepan over medium high heat.
- Stir in the mushroom and cook until soft about 3 mins. Remove mushroom and their liquid and set aside.
- Add 1 tablespoon olive oil to skillet and stir in the shallots. Cook 1 minute.
- Add rice stirring to coat with oil about 2 mins. When the rice has taken on a pale golden color pour wine stirring consistently until the wine is fully absorbed.
- Add 1/2 cup broth to the rice and stir in till the broth is absorbed.
- Continue adding broth 1/2 cup at a time stirring continuously until the liquid is absorbed and the rice is al dente about 15 to 20 minutes.
- Remove from heat and stir in mushroom with their liquid butter and parmesan.
- Season with salt and pepper to taste.
Recipe Nutrition
Calories: 486 kcal | Carbohydrates: 71 g | Protein: 12 g | Fat: 15 g | Saturated Fat: 9 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 36 mg | Sodium: 1737 mg | Potassium: 494 mg | Fiber: 4 g | Sugar: 7 g | Vitamin A: 1190 IU | Vitamin C: 3 mg | Calcium: 118 mg | Iron: 4 mg
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TASTY
Awesome !