Mushroom Risotto

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Savory mushrooms + creamy rice = heavenly!

Coline
Coline
554

6 minutes

Prep time

25 minutes

Cook time

408 cal.

Per serving

Utensils

Stovetop, Pot (small), Frying pan, Knife

recipe

Broth (vegetable)

Step 1

Keep the veggie stock hot in a small pot over low heat.

Shallot

Step 2

Peel & mince the shallot.

Shallot

Step 3

Melt a dab of butter in a pot over medium heat. Add the shallot. Cook, stirring for 1 min.

White wine
Arborio rice

Step 4

Add the rice & wine. Season with salt & pepper. Stir constantly until the wine is absorbed. Reduce the heat to medium-low.

Broth (vegetable)
Arborio rice

Step 5

Add a ladleful of stock. Stir until it's absorbed.

Broth (vegetable)
Arborio rice

Step 6

Continue ladling stock until the rice is cooked & creamy, about 15-20 min. Add more liquid if needed.

Baby bella mushrooms (whole)

Step 7

Clean & slice the mushrooms.

Garlic

Step 8

Peel & mince the garlic.

Garlic
Baby bella mushrooms (whole)

Step 9

Add a dab of butter to a pan over medium-high heat. Cook the mushrooms & garlic in the pan for 5-7 min.

Parmesan (grated)

Step 10

Add the parmesan to the rice & stir to combine.

Arugula
Baby bella mushrooms (whole)

Step 11

Add the mushrooms to the risotto & stir. Season with salt & pepper. Garnish with a handful of arugula (optional). Enjoy!

Nutrition facts

View nutritional information

Energy408 cal.
Fat9 g
Carbohydrates63 g
Protein12 g
Fiber3 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Mushroom Risotto" contains 408 Energy, 9 g of Fat, 63 g of Carbohydrates, 12 g of Protein, 3 g of Fiber.

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Mushroom Risotto
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