Mushroom Risotto over Broccoli Rabe

Name: Mushroom Risotto over Broccoli Rabe
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: mediterranean
Ingredients: 2 cups arborio rice; 1/4 cup Butter; 3 cloves garlic, chopped; 1 lb mushrooms, sliced (I used 8 oz baby bellas & 8 oz cremini); 2 Tbsp olive oil; 1 medium onion, small dice; 1/4 cup chopped parsley; 5 1/2 cups vegetable broth; 1 1/2 cups water; 1 cup white wine (the drinking kind not the cooking "wine")

“If you want to add more Mediterranean recipes to your recipe box, Mushroom Risotto over Broccoli Rabe might be a recipe you should try. This recipe makes 6 servings with 418 calories, 7g of protein, and 13g of fat each. For $2.46 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 1 person were impressed by this recipe. It works well as a reasonably priced side dish. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. If you have water, butter, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. With a spoonacular score of 45%, this dish is pretty good. Users who liked this recipe also liked Sausage and Broccoli Rabe Risotto, Risotto with Broccoli Rabe & Red Pepper, and Pasta With Pancetta, Broccoli or Broccoli Rabe and Pine Nuts.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Arborio rice2 cups
Butter¼ cup
Garlicchopped3 cloves
MushroomsI used 8 oz baby bellas & 8 oz cremini, sliced1 lb
Olive oil2 tbsp
Onionmedium, small dice1 medium
Parsley¼ cup
Vegetable broth5.5 cups
Water1.5 cups
White winethe drinking kind not the cooking "wine"1 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

3 steps · 45 min

1
One of the tricks to the incredible flavor in this risotto is the broth so lets start there. In a saucepan over medium heat add 3 Tbsp butter and all the mushrooms. Season with salt and pepper. Once a good amount of the moisture is cooked out of the mushrooms and they are lightly browned add in the vegetable broth, water and chopped parsley. Simmer for 20 minutes and voila, beautifulmushroom broth.Once the broth has been cooking for 15 minutes you can go ahead and start the risotto. In a large saut pan (the rice will plump up quite a bit!) over medium low heat add 3 Tbsp butter and the oil.
2
Add the onion and garlic and cook until softened. Season with salt and pepper. Next add in the arborio rice and toss to coat well with the mixture. Continue to stir until the rice is toasted and opaque (clear with just a speck of white in the center of the grain).At this point the fabulous broth will be ready, keep it over low heat. Using a slotted spoon add the mushrooms from the broth into the risotto and mix to combine.
3
Add in the wine and continue stirring until the wine is all absorbed. Next, add a couple ladles of broth to the rice and continue stirring until absorbed. You will continue doing this process until the rice is completely cooked through and the risotto is creamy. Taste and adjust seasoning if necessary with salt and pepper.You don't want to overcook this otherwise you'll end up with a very sticky clumpy risotto. In the end you want to see each grain on its own. You can certainly add a little more broth if you want a looser consistency then I have pictured at the top. Finish it off with a sprinkle of fresh chopped parsley.and grated cheese if you'd like. I have mine served over sauted broccoli rabe.