Mushroom Risotto
About Mushroom Risotto
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Recipe Time & More
Ingredients
- 6 cup Vegetables (or broth broth)
- 3 tbsp Olive Oil
- 1 pound Mushroom ( thinly sliced)
- 2 Shallots (diced)
- 1 1/2 cup Rice (arborio)
- 1/2 cup White Wine (dry)
- 1-2 tsp Salt (to taste, or as per taste)
- Black Pepper (freshly ground, to taste)
- 4 tbsp 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.
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Recipe Nutrition
Calories: 486kcal | Carbohydrates: 71g | Protein: 12g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 1737mg | Potassium: 494mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1190IU | Vitamin C: 3mg | Calcium: 118mg | Iron: 4mg
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Khushboo Shaw
Articles: 77 Comments
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This looks fantastic! Appreciate the share.
Wow, this looks fantastic!
This is amazing! Excited to make it.
Such a beautiful dish! Can’t wait to try it.
TASTY
Awesome !
This looks so inviting! Thank you.