Mushroom Risotto
You can never have too many Mediterranean recipes, so give Mushroom Risotto a try. This recipe serves 4. One serving contains 326 calories, 7g of protein, and 9g of fat.
Cook time
45 min
Servings
4
Ingredients
10
Nutrition
per serving326 kcal
Calories
7 g
Protein
9 g
Fat
48 g
Carbs
Instructions
- 1
In a saucepan, heat the stock over low heat on a back burner.
- 2
In a large pan, one with straight sides, heat oil over medium low heat.
- 3
Saute shallots for 1 minute; add mushrooms and saute for about 5 minutes to soften mushrooms.
- 4
Season with thyme, salt and pepper; saute another minute.
- 5
Add arborio rice and stir to combine.
- 6
Pour in white wine, stirring until the wine has reduced by half.
- 7
Incorporate the stock 1 cup (or less) at a time; stirring constantly as the stock is absorbed.
- 8
Add the next cup of stock when most of the liquid is absorbed but before the pan is dry.
- 9
Continue adding stock until the rice is very soft but not mushy (start checking after about 4 cups of stock by tasting a piece of rice).
- 10
When the rice is fully cooked with a little liquid left, remove the pan from the heat.
- 11
Stir in the Parmesan cheese and cover the pan.
- 12
Let the risotto sit for a couple of minutes.
- 13
Check the seasoning and serve garnished with a sprinkle of Parmesan.
