Mushroom And Sun-Dried Tomato Risotto

Mushroom And Sun-Dried Tomato Risotto - Plattershare - Recipes, food stories and food lovers
4.70 from 9 votes
Print Pin
Advertisement
Prep Time1 hour
Total Time1 hour
Served As: Dinner, Lunch
Recipe Cuisine Type: American
Recipe Taste: Salty
Calories 292 kcal
Servings 5

Ingredients
 

  • 6 cup Vegetable Broth
  • 4 cup Mushrooms various
  • 3 tbsp Olive Oil
  • 1 cup Shallot finely chopped
  • 1/4 cup Sun Dried Tomatos choppe
  • 2 cloves Garlic
  • 2 tsp Rosemary minced fresh
  • 1/2 tsp Nutmeg ground
  • 1/2 tsp Salt or as per taste
  • 1/2 tsp Black Pepper fresh ground
  • 1 1/2 cup Rice arborio
Advertisement

Instructions
 

  • Sautee the shallots for 5 minutes
  • Add the mushrooms and sun-dried tomatoes, cook about 7 minutes
  • Add garlic, herbs, spices and salt, cooking for 3 more minutes
  • Add rice and mix thoroughly
  • Add one cup of broth every 6 minutes, stirring frequently until rice is tender
  • I served mine topped with vegan parmesan cheese
Explore Recipes by Tags vegan recipes

Please appreciate the author by voting!

4.70 from 9 votes

Recipe Nutrition

Calories: 292kcal | Carbohydrates: 62g | Protein: 8g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 1454mg | Potassium: 663mg | Fiber: 4g | Sugar: 10g | Vitamin A: 671IU | Vitamin C: 8mg | Calcium: 47mg | Iron: 2mg
Advertisement

LB Blazo
LB Blazo

Leave a Reply