Mushroom Risotto

Name: Mushroom Risotto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1/2 cup arborio rice, 8 oz mushrooms sliced, 1 shallot sliced, 4-5 cups warm vegetable broth, 1 tbsp extra virgin olive oil, 1/4 cup grated parmesan, 1 tbsp butter, 1/2 lemon juiced, salt and pepper to taste; 2 tbsp fresh parsley chopped; 2 garlic cloves minced; 1/4 cup white wine; 1/8 cup toasted bread crumbs

2 steps

Prep:15minCook:25min

I use fresh lemons, and this could take up to 5 cups of broth

Updated at: Thu, 17 Aug 2023 13:22:05 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories447.8 kcal (22%)

Total Fat16.6 g (24%)

Carbs58.1 g (22%)

Sugars6.9 g (8%)

Protein13.1 g (26%)

Sodium1987 mg (99%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

½ cuparborio rice

8 ozmushrooms

1shallot

4 cupsvegetable broth

1 Tbspextra virgin olive oil

¼ cupparmesan

1 Tbspbutter

0.5lemon juice

salt

pepper

to taste

2 Tbspfresh parsley

⅛ cupbread crumbs

toasted

Instructions

Step 1

Heat the oil over medium heat. Add mushrooms, shallots and a pinch of salt and saute for 7-10 mins, add garlic and stir for 30 seconds or until fragrant. Add wine, continue stirring until wine is absorbed. Add broth one ladle at a time stirring until each ladle is absorbed. (This step takes about 25 mins.)

Step 2

Remove from heat and stir in butter and parmesan. Sqeeze lemon juice into the bottom of the bowl, add risotto and sprinkle with parsley. Top with toasted bread crumbs of choice.

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