0.0 – 0 reviews • Risotto Recipes
| Level: |
Easy |
| Total: |
25 min |
| Active: |
25 min |
| Yield: |
4 servings |
Ingredients
- 2 tablespoons olive oil
- 1 1/2 cups arborio rice
- 1/2 cup dry Sauvignon Blanc wine
- 2 1/2 cups chicken or vegetable broth
- Salt
- 2 tablespoons unsalted butter
- 10 ounces fresh porcini and chanterelle mushroom, sliced
- 1/4 cup diced onion
- 1 clove garlic, minced
- Freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- 4 tablespoons grated Parmesan
Instructions
- Heat the oil in a large skillet over medium heat. Add the rice and cook for 2 minutes. Add the wine and stir until it is completely evaporated. Add the chicken broth and some salt and simmer, stirring occasionally, until the rice is just tender, about 15 minutes.
- Heat the butter in another skillet. Add the mushrooms, onion, garlic and some salt and pepper and saute until the mushrooms begin to show color, about 5 minutes. Add the parsley to finish and remove from the heat.
- When the rice is cooked stir in the mushroom mixture and Parmesan and serve.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
493 |
| Total Fat |
16 g |
| Saturated Fat |
6 g |
| Carbohydrates |
71 g |
| Dietary Fiber |
6 g |
| Sugar |
3 g |
| Protein |
11 g |
| Cholesterol |
22 mg |
| Sodium |
989 mg |