Wild Mushroom Risotto
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
331 kcal
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Course
Main Course
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Cuisine
Italian
Wild Mushroom Risotto
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This delicious wild mushroom risotto is a hearty easy to make one-pot recipe. Flavorful wild mushrooms combined with Arborio rice, fresh herbs, Parmesan cheese, chicken stock, and just a splash of white wine. This dish is simple and easy!
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Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter unsalted
- 2 cups wild mushrooms thinly sliced
- 1 shallot minced
- 2 cloves garlic minced
- 1 cup arborio rice
- 1/2 cup white wine dry
- 3 cups chicken stock
- 1 teaspoon thyme minced, fresh
- 1 cup Parmesan Cheese grated
Instructions
- Heat a large high sided skillet or Dutch oven over medium heat. Add the olive oil and butter and allow it to heat until the butter is melted.
- Next, add the mushrooms and cook for 5-7 minutes, stirring occasionally.
- Remove the mushrooms to a plate.
- To the pan add the shallot, garlic, and Arborio rice to the skillet. If all of the oil has been absorbed by the mushrooms, feel free to add another tablespoon.
- Cook the rice for 2-3 minutes, stirring occasionally. You want to lightly toast the rice so be careful to not burn.
- Once the rice has toasted, reduce the heat to medium-low and add white wine.
- Stir constantly for five minutes, or until all of the liquid has been absorbed.
- Then, add another 1/2 cup of chicken stock and stir constantly again until all of the liquid has been absorbed.
- Repeat step 8 until all of the broth has been added and absorbed. The rice should be tender by the time the last liquid has been absorbed. If it isn’t, continue adding broth 1/2 cup at a time, until the rice is tender.
- Once the rice is tender, add the thyme and parmesan and stir to combine.
- Season with salt and pepper to taste.
- Serve the risotto, topped with the cooked mushrooms.
- Store any leftover risotto in an airtight container in the fridge for up to two days.
Equipments used:
Notes
- To make this fully vegetarian use vegetable stock in place of chicken stock.
Nutrition Information
Show Details
Serving
1g
Calories
331kcal
(17%)
Carbohydrates
29g
(10%)
Protein
14g
(28%)
Fat
16g
(25%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
7g
(41%)
Cholesterol
35mg
(12%)
Sodium
712mg
(30%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 331kcal | 17% |
| Carbohydrates | 29g | 10% |
| Protein | 14g | 28% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 35mg | 12% |
| Sodium | 712mg | 30% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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