Garlic Mushroom Risotto
Recipe: #7570
September 26, 2012
Categories: Side Dishes, Rice, White Rice, Garlic, Italian, One-Pot Meal, Christmas, Fathers Day, Sunday Dinner, Gluten-Free, No Eggs, more
"Mushrooms and herbs are paired with garlic to make this super delicious risotto recipe everyone will love! Liquids (broth and water) must be hot before starting this"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (197.6 g)
- Calories 406.8
- Total Fat - 25.2 g
- Saturated Fat - 9.1 g
- Cholesterol - 99.4 mg
- Sodium - 649.7 mg
- Total Carbohydrate - 23.2 g
- Dietary Fiber - 0.5 g
- Sugars - 0.9 g
- Protein - 20.8 g
- Calcium - 125.5 mg
- Iron - 2.5 mg
- Vitamin C - 9.7 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Saute mushrooms in butter. Season with salt and pepper to taste. Set aside.
Step 2
Meanwhile, in a deep skillet, saute the onion and garlic in oil over medium heat until soft. Stir in the rice and cook 1 minute, coating rice with the oil.
Step 3
Stir in 1 cup of the hot broth and let simmer until the liquid is mostly absorbed, stirring frequently. Repeat with the remaining broth and hot water (test for doneness, the rice should be creamy and slightly chewy in the center, not dry, add more hot liquid if necessary to cook longer). Cook for a total of 20-25 minutes.
Step 4
Stir in the mushrooms, Parmesancheese and parsley and season to taste. Cook until warmed through.
Tips
No special items needed.
2 Reviews
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