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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (313g) Recipe makes 4 servings |
||
| Calories 381 | ||
| Calories from Fat 169 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.8g | 28% | |
| Saturated Fat 8.2g | 40% | |
| Monounsaturated Fat 7.8g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 30mg | 10% | |
| Sodium 1396mg | 58% | |
| Potassium 609mg | 17% | |
| Total Carbohydrate 34.0g | 11% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 2.0g | ||
| Protein 14.3g | 28% | |
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Nutty Mushroom Risotto
By: Kelly M.
Apr 12, 2005
Mushroom risotto is one of my favorite dishes. The addtion of the cashews gives this just a slight crunch and really compliments the flavor. Don't let the thought of making risotto scare you, it does take a little time and attention, but it really is easy and not all THAT time consuming. It's a great accompaniment to an oven baked main dish, so that you don't have to worry about other stove top dishes.
SERVES 4
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons shallots, chopped
- 2 cups sliced baby portabella mushrooms, not too thin
- 1 teaspoon dried basil
- 2/3 cup arborio rice (any short or medium grain will work)
- 1/4 teaspoon salt
- fresh ground black pepper
- 1/2 cup dry white wine
- 2 2/3 cups canned chicken broth, plus more if needed
- 1 teaspoon lemon, zest of
- 1 tablespoon butter
- 2 tablespoons cream (optional)
- 1/4 cup grated fresh parmesan cheese or parmigiano-reggiano cheese
- 3-4 tablespoons salted cashews, chopped
Directions
1
Warm chicken broth either on stove or in microwave2
Heat 2 Tablespoons butter and oil in large skillet or sauce pan over medium heat3
Stir in shallots, cook for 1 minute to soften4
Add mushrooms and basil and saute until mushrooms are softened, about 2 minutes5
Adjust heat to medium high and add rice, salt and pepper, stirring constantly until rice is just starting to turn golden, 1 or 2 minutes6
Add wine and stir until almost completely evaporated7
Begin adding chicken broth, about 1/2 cup at a time8
After each 1/2 cup addition, stir frequently, until broth is almost evaporated and add the next 1/2 cup9
Do the same for each addition of broth, stirring frequently10
Begin tasting the rice for doneness during the last two additions of broth for tenderness--it should be al dente-tender with a slight bite to it11
If rice is not done after the last addition, continue cooking as above adding another 1/2 cup of broth until done12
Remove from heat and stir in remaining tablespoon of butter, lemon zest, cream if using, cheese and cashews13
Adjust salt and pepper as needed, remembering that if you are using salted cashews it will add to the saltiness of the dish14
Serve immediately15
Note: The cream will make it extra creamy
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- Course > Side Dishes
- Main Ingredient > Vegetables > Mushrooms
- Main Ingredient > Pasta, Rice & Grains > Rice
- Cuisine > North American
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Occasion > Holiday/Event
Featured Reviews for This Recipe
From: DCKiki
On Mar 14, 2009
This was amazing! I had never made risotto before but I'm glad I picked this as my first recipe. It was so easy, and turned out amazingly creamy even without the added cream. I loved the crunch and the hint of nuttiness the cashews provided, and next time I think I'll toast them to get an even stronger flavor. Thanks for sharing!
From: Rhiannon&Matt.gauci
On Oct 11, 2008
Very nice. Made without cream. Matt used un-salted cashews & we enjoyed their slight crunch in the meal.
From: TOOLBELT DIVA
On Mar 24, 2005
Before I started this recipe, I read it over very carefully to determine the sodium content; it impressed me as having an excessive amount from four sources in the recipe. salt; canned chicken broth; grated cheese; salted cashews. I have home- made chicken broth in my freezer with much less salt than commercial brands. That solved one problem. Then I eliminated the 1/4 tsp addion, because there is sufficient salt in the cheese, and salted cashews... The addition of lemon zest, and dry white wine more than made up for the elimination of salt. Chef, you gave us a choice of whether or not to use cream.. I prefer the risotto without the addition of cream. I must say the combination of flavours from the dry and wet ingredients in this Nutty Mushroom Risotto made everyone hold up their plates for MORE. It seems the elimination of salt did not compromise chef's intent. I love nuts of any description; next time I make this dish, perhaps I will consider pine nuts, or perhaps almonds. In summary, chef, and in my opinion, your Nutty Mushroom Risotto is a winner, and I plan to serve it on Sunday...
From: Karenlee #2
On Jan 20, 2009
The first stove-top risotto that has ever worked for me (I also highly recommend the delicious and dead-easy oven-baked Spinach Asparagus Risotto you'll find on 'Zaar). This one is equally fantatistic - a unique combination of flavours with the lemony tang lifting it into the sublime.
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