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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (329g) Recipe makes 6 servings |
||
| Calories 347 | ||
| Calories from Fat 166 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.5g | 28% | |
| Saturated Fat 9.0g | 45% | |
| Monounsaturated Fat 7.1g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 40mg | 13% | |
| Sodium 677mg | 28% | |
| Potassium 448mg | 12% | |
| Total Carbohydrate 32.5g | 10% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 2.6g | ||
| Protein 13.4g | 26% | |
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Ingredients
- 1 lb mushroom, sliced
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup arborio rice (or medium grain)
- 3 cups hot chicken stock (or bouillon)
- 1 cup hot water
- 1/2 cup romano cheese, shredded
- 1/2 cup fresh parsley, chopped
- salt and pepper
Directions
1
Saute mushrooms in butter. Season with salt and pepper to taste.2
Set aside.3
Meanwhile, in a deep skillet, saute the onion and garlic in oil over medium heat until soft.4
Stir in the rice and cook 1 minute, coating rice with the oil.5
Stir in 1 cup of the hot broth and let simmer until the liquid is mostly absorbed, stirring frequently.6
Repeat with the remaining broth and hot water.7
Taste for doneness: the rice should be creamy and slightly chewy in the center, not dry.8
Add more hot liquid if necessary to cook longer.9
Total cooking time should be 20-25 minutes.10
Stir in the mushrooms, cheese and parsley and season to taste.11
Cook till warmed through.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Mushrooms
- Main Ingredient > Pasta, Rice & Grains > Rice > White rice
- Main Ingredient > Pasta, Rice & Grains > Rice > Medium-grain rice
- Cuisine > European > Southern (Mediterranean) > Italian
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Preparation > Inexpensive
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Savory
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Lisa0825
On May 31, 2009
WONDERFUL! This was my third time making risotto. It's my new favorite staple. This recipe was excellent. Easy and delicious. I have tried someone else's recipe where they cooked the mushrooms in with the risotto, but I think cooking them and setting them aside helps them keep their own flavor so that you can taste them on their own.
From: Treesaw
On May 16, 2009
This was really easy and delicious - my favorite kind of dish! I doubled the cheese and used mostly parmesan, and a little bit of mozzarella. Next time I will definitely double this recipe because I think it would be great reheated. Didn't have any leftovers this time!!
From: Lennie
On May 12, 2005
Absolutely wonderful. I jazzed it up a bit by dicing up some bacon, frying it off, then using some of the bacon fat to cook the mushrooms (I added the diced bacon to the risotto when I added the mushrooms). I did need more liquid than the recipe called for, but I usually do. This was quite easy to prepare and the taste was simply delicious. I'll definitely make it again.
From: JOY1998
On Apr 16, 2007
I have never made risotto before, but the beautiful picture drew me to this recipe. I read the reviews and added bacon, basil and used a combo of mozarella an romano cheese. This is a dish that I would be proud to serve to guests. I am glad I found this tasty recipe!
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