Mushroom Risotto
Ingredients
The base
-
1
cup
Arborio rice
-
3½
cups
chicken broth or vegetable broth
The vegetables
-
16
ounces
mushrooms, thinly sliced
-
4
cloves
garlic, minced
-
2
tablespoons
scallions, sliced
-
2
tablespoons
fresh parsley, chopped
The fats and seasonings
-
¼
cup
olive oil
-
½
cup
freshly grated Parmesan cheese
-
1
tablespoon
balsamic vinegar
-
½
teaspoon
salt
-
¼
teaspoon
black pepper
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering.
- Add parsley, garlic, and scallions; cook until tender.
- Stir in Arborio rice and cook until edges are translucent.
- Add sliced mushrooms and cook until tender.
- Reduce heat to medium and stir in 1 cup of broth; cook until absorbed.
- Continue adding remaining broth, ½ cup at a time, stirring until absorbed and rice is tender.
- Stir in Parmesan cheese and balsamic vinegar; season with salt and pepper.
- Garnish with minced parsley before serving.
Nutrition Facts (estimated)
Servings
4
Calories
399
Total fat
18g
Total carbohydrates
48g
Total protein
12g
Sodium
992mg
Cholesterol
15mg
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