Mushroom Risotto
Ingredients
-
1½
pounds
mixed mushrooms, chopped
-
1½
cups
uncooked Arborio rice, rinsed
-
⅔
cup
dry white wine
-
5
cups
warmed vegetable broth
-
½
cup
grated pecorino or Parmesan cheese
-
2
tablespoons
extra-virgin olive oil
-
1
medium
yellow onion, chopped
-
2
cloves
garlic, finely chopped
-
1
tablespoon
fresh thyme leaves
-
chopped
fresh parsley, for garnish
-
¾
teaspoon
sea salt, plus more to taste
-
to taste
freshly ground black pepper
Instructions
- Heat 2 tablespoons of olive oil in a Dutch oven or large skillet over medium heat.
- Add the mushrooms, ½ teaspoon of salt, and pepper; cook for 8 minutes until soft and browned, then remove and set aside.
- Wipe the pan clean and return it to heat; add remaining olive oil, onion, and ¼ teaspoon salt; cook for 5 to 8 minutes until softened.
- Stir in garlic, thyme, and rice; cook for 1 minute before adding wine.
- Cook until the wine reduces, then add broth ¾ cup at a time, stirring constantly until absorbed.
- With the last addition of broth, stir in two-thirds of the sautéed mushrooms and cook until creamy with a slight al dente bite.
- Stir in cheese, season to taste, and top with remaining mushrooms and parsley before serving.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
350
Total fat
15g
Total carbohydrates
45g
Total protein
10g
Sodium
500mg
Cholesterol
10mg
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