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MUSHROOM RISOTTO
14

MUSHROOM RISOTTO

NUTRITION
HEALTHY RECIPES
Sep 02, 2024

MUSHROOM RISOTTO

This Mushroom Risotto is a creamy and indulgent dish that combines the earthy flavour of mushrooms with the comforting richness of Arborio rice. Perfectly portioned for one, this recipe combines tender mushrooms, Parmesan cheese, and a hint of garlic, creating a satisfying and luxurious meal. The slow cooking process allows the Arborio rice to absorb the vegetable broth, resulting in a creamy texture that is the hallmark of a good risotto. This dish is ideal for a quiet dinner at home, offering a taste of classic Italian comfort food in under 30 minutes.

RECIPE CATEGORY

Lunch, Dinner, Entrée

SERVING SIZE

1

CUISINE

Italian

PREPARATION / TECHNIQUES

Sauté, Simmer, One-Pot Wonders

OCCASION / HOLIDAY

Weeknight Dinner, Date Night, Comfort Food, Casual Dining

SPECIAL CONSIDERATION / DIETARY CONCERNS

Vegetarian, Low Fat, Quick & Easy

DISH TYPE

Risotto, Main Course

INGREDIENTS FOR MUSHROOM RISOTTO

  • 1/4 cup Arborio rice
  • 1/2 cup mushrooms, sliced
  • 1/2 cup vegetable broth
  • 1 tbsp Parmesan cheese, grated
  • 1/2 clove garlic, minced
  • 1/2 tbsp olive oil
  • Salt and pepper to taste

FULL NUTRITIONAL INFORMATION

  • Calories: 220 kcal
  • Protein: 6g
  • Carbohydrates: 26g
  • Fat: 10g
  • Saturated Fat: 3g
  • Sodium: 400mg
  • Fibre: 2g
  • Sugars: 2g
  • Vitamin D: 15% of DV
  • Calcium: 8% of DV
  • Iron: 4% of DV

PREPARATION FOR MUSHROOM RISOTTO

  1. Sauté the Mushrooms and Garlic: Heat the olive oil over medium heat in a medium saucepan. Add the sliced mushrooms and cook for 4-5 minutes until they release moisture and become golden brown. Add the minced garlic and cook for another minute until fragrant.
  1. Toast the Arborio Rice: Stir in the Arborio rice and cook for 2-3 minutes, allowing it to absorb the oil and develop a slightly nutty aroma.
  1. Add Broth and Simmer: Gradually add the vegetable broth, stirring about 1/4 cup at a time. Allow the rice to absorb the broth before adding more. Continue this process for 18-20 minutes until the rice is creamy and tender.
  1. Finish with Parmesan: Stir in the grated Parmesan cheese once you cook the rice. Season with salt and pepper to taste, ensuring the risotto is creamy and well-seasoned.
  1. Serve: Serve immediately, garnished with extra Parmesan if desired.

PREP TIME

5 minutes

COOKING TIME

20 minutes

TIPS FOR Mushroom Risotto

  • Consistent Stirring: Stir the risotto constantly to ensure even cooking and a creamy texture.
  • Warm Broth: Use warm vegetable broth to keep the cooking process smooth and consistent.
  • Mushroom Variety: For added depth of flavour, use a mix of mushrooms like cremini, shiitake, or portobello.

VARIATIONS

  • Add Protein: Stir in cooked chicken or shrimp for a heartier dish.
  • Vegan Option: Replace Parmesan with nutritional yeast and use a dairy-free broth.
  • Herbaceous Twist: Add fresh thyme or parsley for a fresh flavour.

PREPPING AND STORAGE GUIDE FOR Mushroom Risotto

  • Fridge: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freezing: Risotto can be frozen for up to 1 month, though it may lose some of its creamy texture. Thaw in the fridge before reheating.
  • Reheating: Reheat in a saucepan over low heat, adding a splash of broth or water to regain creaminess.

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