Mushroom Risotto

RECIPESPLUS
10Ingredients
50Minutes
560Calories

Ingredients

US|METRIC
  • 3/4 ounce dried porcini mushrooms
  • 3 tablespoons butter
  • 1 onion (medium, finely chopped)
  • 1 3/4 cups arborio rice
  • 1 1/4 cups dry white wine
  • 4 ounces chanterelle mushrooms (halved if large)
  • 9 ounces button mushrooms (sliced)
  • 1 tablespoon fresh thyme leaves (plus additional, for sprinkling)
  • 1 cup vegetable stock
  • 1/2 cup grated Parmesan cheese (plus additional shaved Parmesan, for sprinkling)
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    Directions

    1. Soak porcini mushrooms in 2 cups warm water for 30 mins. Drain the porcini mushrooms, reserving the water, and chop finely. Melt 2 tbsp of the butter in a saucepan on medium-high heat. Sauté the onion for 4 mins. Add the rice and sauté for 2 mins. Add the wine, porcini mushrooms, mushroom water and a pinch of salt. Bring to a boil. Reduce heat to low; cover and simmer 10-15 mins until the liquid is absorbed.
    2. Melt 1 tbsp butter in a skillet on medium-high heat. Sauté the button and chanterelle mushrooms until browned. Add the thyme and season with salt and black pepper. Stir into the risotto along with the stock. Simmer about 10 mins until the liquid is absorbed.
    3. Stir in the grated Parmesan cheese and season with salt and black pepper. Spoon onto plates and sprinkle with the shaved Parmesan cheese and additional thyme.
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    NutritionView More

    560Calories
    Sodium21% DV500mg
    Fat20% DV13g
    Protein27% DV14g
    Carbs28% DV83g
    Fiber24% DV6g
    Calories560Calories from Fat120
    % DAILY VALUE
    Total Fat13g20%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol35mg12%
    Sodium500mg21%
    Potassium610mg17%
    Protein14g27%
    Calories from Fat120
    % DAILY VALUE
    Total Carbohydrate83g28%
    Dietary Fiber6g24%
    Sugars4g8%
    Vitamin A10%
    Vitamin C8%
    Calcium15%
    Iron30%

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