Mushroom Risotto
Allow about 45 minutes for this Italian rice dish, which makes 4 servings. Arborio rice, mixed mushrooms and vegetable broth carry the flavour. The cooking is mostly sautéing and simmering. It is vegetarian. Each serving has about 460 calories and 12 g of protein.
- Total time
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 460 kcal
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Ingredients
For 4 servings
- 320 garborio rice
- 400 gmixed mushrooms
- 1 lvegetable broth
- 120 mldry white wine
- 2shallots
- 40 gbutter
- 60 gParmesan cheese
- 2 tbspolive oil
- 4 sprigsfresh thyme
Instructions
- Heat vegetable broth in a saucepan and keep at a gentle simmer. In a separate large pan, heat olive oil over medium-high heat and sauté sliced mixed mushrooms until golden, about 6 minutes. Set aside.
- In the same large pan, melt half the butter over medium heat. Add finely diced shallots and fresh thyme, cooking for 3 minutes until softened.
- Add arborio rice and stir for 2 minutes until the grains are toasted and translucent at the edges. Pour in the white wine and stir until absorbed.
- Add warm broth one ladle at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. Continue for about 18-20 minutes until rice is creamy and al dente.
- Remove from heat. Stir in the remaining butter, grated Parmesan, and the sautéed mushrooms. Season to taste and serve immediately.
Cook’s notes
Keep the broth at a gentle simmer so each ladle goes in hot and the rice cooks evenly. Stir often but not constantly; the goal is creamy rice that is still slightly firm in the centre. Risotto does not reheat well, so turn leftovers into crispy risotto cakes the next day.
Nutrition per serving
- Calories
- 460 kcal
- Protein
- 12 g
- Fat
- 16 g
- Carbs
- 65 g
Approximate values for one serving.
About this recipe
- Cuisine: Italian
- Dish type: Rice
- Diet: vegetarian
- In cookbook: Meatless Mains
