Mushroom And Sun-Dried Tomato Risotto
About Mushroom And Sun-Dried Tomato Risotto
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Recipe Time & More
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)
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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
Tried this recipe?Mention @plattershare or tag #plattershare!
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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
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Articles: 34 Comments
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Such a lovely dish! Thanks for sharing.
This looks so good! Appreciate the share.
This looks so appetizing! Thank you.
This is perfect! Can’t wait to taste it.