Main Dishesclosetcooking
Mushroom Risotto
Smooth and creamy mushroom risotto that is easy to make and just packed with flavour through the use of fresh and dried mushrooms!
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- wooden spoon
📝 Preparation Steps
1
Cover the dried mushrooms in the just boiled water and let sit until the mushrooms are tender, about ⏱️ 15 minutes, before chopping and reserving the liquid.
dried mushrooms1 ouncemushrooms, sliced8 ounces
2
Meanwhile, melt the butter in a pan over medium heat add the fresh mushrooms and onion and saute until the mushrooms turn tender and release their moisture, about ⏱️ 10-15 minutes.
butter1 tablespoondried mushrooms1 ouncemushrooms, sliced8 ouncesonion, diced1
3
Add the chopped dried mushrooms, garlic and thyme and saute until fragrant, about a minute.
dried mushrooms1 ouncemushrooms, sliced8 ouncesgarlic, chopped2 clovesthyme, chopped1 teaspoon
4
Add the rice and toast until it starts to turn translucent, about ⏱️ 1-3 minutes.
5
Add the wine, deglaze the bottom of the pan by scraping up the brown bits off the bottom of the pan with a wooden spoon while the wine sizzles.
6
Mix in the reserved mushroom water and stir constantly unit it has been absorbed into the rice before doing the same with the broth, 1/2 cup at a time.
7
Mix in the butter and cheese and stir until they have meted into the risotto before seasoning with salt and pepper to taste.
butter1 tablespoon
Nutrition Facts
calories
Calories 325
fat Content
Fat 14g
fiber Content
Fiber 3g
sugar Content
Sugars 4g
sodium Content
Sodium 375mg
protein Content
Protein 14g
trans Fat Content
Trans 0.3g
cholesterol Content
Cholesterol 36mg
carbohydrate Content
Carbs 55g
saturated Fat Content
Saturated 8g
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