Mushroom Risotto
Perfect Mushroom Risotto makes a great starter course for an exquisite dinner
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Servings: 4
Calories: 689kcal
Author: Bernadette
- 2 ½-3 cups baby portabella mushrooms, finely chopped
- ½ cup chopped red onion
- 1 clove garlic minced
- 1 ½ cups arborio rice
- 5 cups chicken stock
- 4 tablespoons olive oil
- 4 tablespoons butter
- ¾ cup white wine
- ⅓ cup grated Parmesan cheese
- salt and fresh ground black pepper
Chop the mushrooms fine. Chop the onions and mince the garlic.
Put the chicken stock in a saucepan and bring to a simmer.
In a large rimmed pan over medium heat melt the butter with the olive oil, then add the mushrooms and onions and saute for a few minutes, stirring, until the onions are just beginning to soften. Add the rice, and stir well, then add the white wine and stir until the liquid is absorbed. Add ½ cup simmered stock to the mixture and cook and stir until most of the liquid is absorbed, then add another ½ cup of stock.
Cook, stir, and add additional stock ½ cup full at a time, waiting until most of the stock is absorbed before adding more, until the rice is tender, about 25-30 minutes. Stir in the Parmesan cheese, and serve.
Calories: 689kcal | Carbohydrates: 74g | Protein: 17g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 46mg | Sodium: 662mg | Potassium: 674mg | Fiber: 2g | Sugar: 6g | Vitamin A: 420IU | Vitamin C: 0.8mg | Calcium: 115mg | Iron: 4.4mg