Mushroom Risotto

The recipe Mushroom Risotto can be made in around 1 hour and 20 minutes. This gluten free recipe serves 4 and costs $4.26 per serving. One portion of this dish contains approximately 10g of protein, 9g of fat, and a total of 213 calories. 180 people were impressed by this recipe. Head to the store and pick up salt, dried porcini mushrooms, dry white wine, and a few other things to make it today. Plenty of people really liked this Mediterranean dish. It is brought to you by Eating Well. With a spoonacular score of 97%, this dish is super. Similar recipes are Risotto ai funghi (Mushroom Risotto), Mushroom Risotto, and where did I go, and Mushroom Risotto.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 60 minutes

 

Ingredients:

2 teaspoons balsamic vinegar

1 ounce dried porcini mushrooms, (1 1/2 cups)

1/2 cup dry white wine

1/4 cup chopped fresh parsley, divided

1 tablespoon chopped fresh thyme, or 1 teaspoon dried

2 cloves garlic, minced

1 medium leek, trimmed, washed (see Tip) and sliced (1 cup)

3 cups reduced-sodium chicken broth

4 teaspoons extra-virgin olive oil, divided

1/2 cup freshly grated Parmesan cheese

Freshly ground pepper, to taste

1/4 teaspoon salt, or to taste

1 1/2 cups hot water

Equipment:

bowl

paper towels

oven

dutch oven

frying pan

stove

Cooking instruction summary:

Combine porcini and hot water in a small bowl. Let stand for 30 minutes. Strain, reserving the liquid. Rinse the mushrooms well under cool water; drain and chop finely. Strain the reserved liquid through a coffee filter or paper towel to remove any sand or dirt.Preheat oven to 425 degrees F.Heat 2 teaspoons oil in a Dutch oven or large ovenproof high-sided skillet over medium heat. Add leek and the porcini; cook, stirring often, until the leek is tender, 2 to 3 minutes. Add rice, garlic and thyme; stir to coat well. Add wine and cook until almost all evaporated, 2 to 4 minutes. Add broth and the reserved porcini liquid. Bring to a boil. Cover the pan and transfer to the oven.Bake until the rice is just tender but still has a little resistance and a creamy consistency, 40 to 50 minutes. If the risotto seems soupy, place it on the stovetop over medium heat and simmer for a few minutes, stirring, until it reaches the desired consistency.While the risotto is baking, heat the remaining 2 teaspoons oil in a nonstick skillet over medium-high heat. Add cremini and cook, stirring occasionally, until tender and browned, 5 to 7 minutes.When the risotto is ready, stir in the cremini, Parmesan, 2 tablespoons parsley, vinegar, salt and pepper. Sprinkle the remaining parsley on top and serve immediately.

 

Step by step:


1. Combine porcini and hot water in a small bowl.

2. Let stand for 30 minutes. Strain, reserving the liquid. Rinse the mushrooms well under cool water; drain and chop finely. Strain the reserved liquid through a coffee filter or paper towel to remove any sand or dirt.Preheat oven to 425 degrees F.

3. Heat 2 teaspoons oil in a Dutch oven or large ovenproof high-sided skillet over medium heat.

4. Add leek and the porcini; cook, stirring often, until the leek is tender, 2 to 3 minutes.

5. Add rice, garlic and thyme; stir to coat well.

6. Add wine and cook until almost all evaporated, 2 to 4 minutes.

7. Add broth and the reserved porcini liquid. Bring to a boil. Cover the pan and transfer to the oven.

8. Bake until the rice is just tender but still has a little resistance and a creamy consistency, 40 to 50 minutes. If the risotto seems soupy, place it on the stovetop over medium heat and simmer for a few minutes, stirring, until it reaches the desired consistency.While the risotto is baking, heat the remaining 2 teaspoons oil in a nonstick skillet over medium-high heat.

9. Add cremini and cook, stirring occasionally, until tender and browned, 5 to 7 minutes.When the risotto is ready, stir in the cremini, Parmesan, 2 tablespoons parsley, vinegar, salt and pepper. Sprinkle the remaining parsley on top and serve immediately.


Nutrition Information:

Quickview
212k Calories
10g Protein
8g Total Fat
20g Carbs
60% Health Score
Limit These
Calories
212k
11%

Fat
8g
13%

  Saturated Fat
2g
19%

Carbohydrates
20g
7%

  Sugar
5g
6%

Cholesterol
8mg
3%

Sodium
416mg
18%

Alcohol
3g
17%

Get Enough Of These
Protein
10g
21%

Vitamin C
106mg
129%

Vitamin K
78µg
75%

Vitamin A
3200IU
64%

Copper
0.71mg
36%

Vitamin B5
2mg
27%

Vitamin B3
4mg
24%

Vitamin B6
0.44mg
22%

Phosphorus
210mg
21%

Manganese
0.42mg
21%

Calcium
195mg
20%

Vitamin B2
0.32mg
19%

Folate
73µg
18%

Potassium
583mg
17%

Fiber
3g
14%

Vitamin E
2mg
13%

Iron
2mg
12%

Selenium
8µg
12%

Magnesium
45mg
11%

Zinc
1mg
11%

Vitamin B1
0.1mg
7%

Vitamin B12
0.33µg
5%

Vitamin D
0.47µg
3%

covered percent of daily need
Widget by spoonacular.com

 

Related Videos:

Mushroom Risotto As Made By Chef Marcel Vigneron

 

Mushroom Risotto - keto risotto - keto recipe - cauliflower risotto - healthy recipe channel

 

Baked Mushroom Risotto - "Cheater" Oven Risotto Method - Perfect Everytime!

 

Suggested for you

Pear Cardamom Flip Cocktail
Batty Bats
Seafood Alfredo Stuffed Shells
Pumpkin Spice Cake with Maple Frosting
Autumn chestnut salad
Instant Peach Frozen Yogurt
Cade’s Chicken Fried Rice
Gluten Free Salted Caramel Apple Waffles
Chicken and Black Bean Burritos with Avocado Pineapple Salsa
Zucchini Basil Soup
Food Trivia

The tea bag was created by accident, as tea bags were originally sent as samples.

Food Joke

Jesus fed 5,000 people with two fishes and a loaf of bread. That's not a miracle. That's tapas.

Popular Recipes
Peanut Butter Chocolate Chip Cookie Skillet Brownie Bars

The Kitchen Magpie

Pasta Primavera Salad

Vegetarian Times

Coconut-and-Lime Pork Kebabs

Foodnetwork

Chocolate & chestnut truffle torte

BBC Good Food

Sweet Potato Casserole Muffins for #SundaySupper

Magnolia Days