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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (304g) Recipe makes 4 servings |
||
| Calories 338 | ||
| Calories from Fat 106 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.8g | 18% | |
| Saturated Fat 4.8g | 24% | |
| Monounsaturated Fat 5.1g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 20mg | 6% | |
| Sodium 303mg | 12% | |
| Potassium 431mg | 12% | |
| Total Carbohydrate 48.1g | 16% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 3.8g | ||
| Protein 9.7g | 19% | |
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Mushroom Risotto
By: PaulaG
May 11, 2005
I found this at another web site and after making a few adjustments decided to post it. It is very simple and easy. You choose the type of mushrooms you would like to use. I used dried shiitake that had been reconstituted. Delicious!
SERVES 4
Ingredients
- 3 cups chicken stock
- 1 pinch saffron
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 lb mushroom, sliced
- 1 cup arborio rice
- salt and pepper
- 4 tablespoons chopped fresh parsley
- freshly grated parmesan cheese
Directions
1
In a medium size saucepan, place the chicken broth and saffron.2
Bring to a boil, remove from heat and set aside.3
In another saucepan, melt the butter with the olive oil and sauté the mushrooms for 5 minutes.4
Add the rice; cook and stir until golden.5
Add the heated stock 1 cup at a time, simmering and stirring occasionally until each cup is absorbed.6
After last cup of stock has been added, cover the saucepan and allow to simmer stirring frequently until rice is creamy and stock has been absorbed.7
Adjust the seasoning to suit your personal taste, add parsley and stir well.8
Top with grated cheese and serve.
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Rice > Short-grain rice
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 30 mins
- Occasion > Dinner Party
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Calorie
Featured Reviews for This Recipe
From: lazyme
On Jun 13, 2008
Wonderful! I made this exactly as written, including the saffron, but I used extra virgin olive oil and a mixture of shiitakes and cremini mushrooms. I love risottos, even tho they require alot of babysitting, lol. Thanks Paula for an excellent risotto recipe that we will enjoy again. I made this with Chicken Breasts With Cheese and Prosciutto and Roasted Asparagus with Brown Butter and Pecorino and it's the best meal I've had during the tour to-date. Made for ZWT4.
From: Sharon123
On Jun 7, 2008
Yum! I used turkey stock and added in some green onions. My DH and I enjoyed it! Thank you Paula! Made for the Risotto challenge for ZWT4!
From: JackieOhNo!
On Jun 30, 2008
I hate to be the lone dissenter, but I thought this was good, just not fantastic. I think all the prior 5-star reviews raised my expectations too high. I made this exactly as stated, and yet I found it not as bursting with mushroom flavor as I wanted and not as creamy. I think next time I will add more stock (or some wine). But, yes, I will be making this again. Made for ZWT4.
From: Michelle Berteig
On Jun 3, 2008
This was my first time making risotto and this recipe was easy and delicious! I used a mix of mushrooms (oyster, shiitake, and baby bells) and no saffron, because I didn't have any. Would definitely make again! Made for ZWT4.
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