Mushroom Risotto
Ingredients
-
5
cups
vegetable broth
-
2
tsp
unsalted butter
-
1
small
onion, chopped
-
1
lb
cremini mushrooms, thinly sliced
-
⅓
cup
white wine
-
1 ½
cups
uncooked arborio rice
-
½
cup
grated Parmesan cheese
-
½
tsp
table salt, or to taste
-
¼
tsp
black pepper, freshly ground, or to taste
Instructions
- Heat the vegetable broth in a medium saucepan until boiling, then reduce heat to low to keep warm.
- In a large saucepan, melt 1 teaspoon of butter over medium heat.
- Add the chopped onion and cook until it begins to caramelize, about 7 to 10 minutes.
- Stir in the sliced mushrooms and cook until they release their moisture, about 5 minutes.
- Pour in the white wine and bring to a boil, then reduce heat and let it simmer until reduced by half, about 4 to 5 minutes.
- Remove the vegetables from the pan and set aside.
- Add the remaining butter to the same pan and melt it.
- Add the arborio rice and stir to coat with the butter.
- Pour in about ½ cup of the warm broth and stir until absorbed.
- Continue adding broth in ½ cup increments, stirring constantly, until the rice is cooked but still slightly chewy, about 18 to 20 minutes.
- Stir in the reserved vegetables and Parmesan cheese, and season with salt and pepper to taste.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
10g
Sodium
600mg
Cholesterol
20mg
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