Mushroom Risotto

Name: Mushroom Risotto
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 2 tablespoons olive oil; 1 medium shallot, diced; 8 ounces fresh mushrooms, sliced (shiitake, crimini, or portobello); 2 teaspoons fresh thyme, chopped; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1 cup arborio rice; 1/2 cup dry white wine; 6 cups low-sodium chicken or vegetable stock; 1/4 cup Parmesan cheese

“You can never have too many Mediterranean recipes, so give Mushroom Risotto a try. This recipe serves 4. One serving contains 326 calories, 7g of protein, and 9g of fat. For $2.54 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe from Foodista requires arborio rice, parmesan cheese, salt, and wine. 1 person has tried and liked this recipe. It works well as a hor d'oeuvre. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 43%, this dish is pretty good. Similar recipes are Risotto ai funghi (Mushroom Risotto), Mushroom Risotto, and Mushroom Risotto.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Olive oil2 tbsp
Shallotmedium, diced1 medium
Mushroomsshiitake, crimini, or portobello, sliced8 oz
Thymechopped2 tsp
Salt¼ tsp
Pepper0.13 tsp
Arborio rice1 cup
Wine½ cup
Vegetable stock6 cups
Parmesan cheese¼ cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

13 steps · 45 min

1
In a saucepan, heat the stock over low heat on a back burner.
2
In a large pan, one with straight sides, heat oil over medium low heat.
3
Saute shallots for 1 minute; add mushrooms and saute for about 5 minutes to soften mushrooms.

Steps 4 to 13 are in cook-along

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