Stovetop, Pot (small), Frying pan, Knife
Keep the veggie stock hot in a small pot over low heat.
Peel & mince the shallot.
Melt a dab of butter in a pot over medium heat. Add the shallot. Cook, stirring for 1 min.
Add the rice & wine. Season with salt & pepper. Stir constantly until the wine is absorbed. Reduce the heat to medium-low.
Add a ladleful of stock. Stir until it's absorbed.
Continue ladling stock until the rice is cooked & creamy, about 15-20 min. Add more liquid if needed.
Clean & slice the mushrooms.
Peel & mince the garlic.
Add a dab of butter to a pan over medium-high heat. Cook the mushrooms & garlic in the pan for 5-7 min.
Add the parmesan to the rice & stir to combine.
Add the mushrooms to the risotto & stir. Season with salt & pepper. Garnish with a handful of arugula (optional). Enjoy!
View nutritional information
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.