Creamy Mushroom Risotto

RECIPESPLUS
14Ingredients
45Minutes
440Calories

Ingredients

US|METRIC
  • 3 tablespoons olive oil
  • 1/3 pound cremini mushrooms (sliced)
  • 1 onion (diced)
  • 2 cloves garlic (minced)
  • 1/2 pound risotto rice
  • 1/2 cup white wine
  • 3/4 cup cold water
  • 1/2 cup dried porcini
  • 2 fresh bay leaves
  • 2 cups vegetable stock
  • 2/3 pound oyster mushrooms (brushed)
  • 3 tablespoons fresh thyme leaves
  • 1 pinch pink peppercorns (crushed)
  • 1/2 cup Parmesan cheese (grated, plus extra to serve)
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    Directions

    1. Heat 2 tbsp oil in a pan, add the cremini or baby portobello mushrooms and sauté over medium-high heat for 2-3 mins. Add the onions, garlic and rice and sauté for 2-3 mins. Pour in the white wine and simmer until the wine is absorbed. Add the reconstituted porcini mushrooms, soaking liquid and bay leaves. Gradually pour in the stock over the course of 20-25 mins, allowing the liquid to absorb each time, until the rice is soft.
    2. Meanwhile, heat 1 tbsp oil in a separate pan, add the oyster mushrooms and sauté over medium heat for 3-4 mins. Add the thyme leaves and crushed pink peppercorns and continue to cook until the mushrooms are soft.
    3. Stir the oyster mushrooms and Parmesan into the risotto and remove the bay leaves. Season the risotto as desired then divide between 4 bowls. Sprinkle with extra Parmesan then serve.
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    NutritionView More

    440Calories
    Sodium29% DV690mg
    Fat22% DV14g
    Protein25% DV13g
    Carbs20% DV61g
    Fiber20% DV5g
    Calories440Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat3.5g18%
    Trans Fat
    Cholesterol10mg3%
    Sodium690mg29%
    Potassium710mg20%
    Protein13g25%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate61g20%
    Dietary Fiber5g20%
    Sugars4g8%
    Vitamin A10%
    Vitamin C10%
    Calcium20%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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