Mushroom Risotto Recipe | Yummly

Mushroom Risotto

THE RECIPE CRITIC(3)
Aileen T.: "Yummo. Didn’t have white wine so just used broth…" Read More
14Ingredients
35Minutes
710Calories
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Ingredients

US|METRIC
  • 8 cups chicken broth
  • 1 tablespoon extra virgin olive oil
  • 1 onion (finely chopped)
  • 2 tablespoons butter (divided)
  • 2 cloves garlic (minced)
  • 16 ounces button mushrooms (sliced)
  • 1 tablespoon fresh thyme (stems removed and minced)
  • salt
  • pepper
  • 2 cups arborio rice
  • 1/2 cup white wine
  • 1 cup fresh Parmesan cheese (grated)
  • 3/4 cup frozen peas (thawed)
  • 2 tablespoons fresh parsley (chopped)
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    NutritionView More

    710Calories
    Sodium33% DV800mg
    Fat34% DV22g
    Protein63% DV32g
    Carbs32% DV97g
    Fiber28% DV7g
    Calories710Calories from Fat200
    % DAILY VALUE
    Total Fat22g34%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol35mg12%
    Sodium800mg33%
    Potassium1030mg29%
    Protein32g63%
    Calories from Fat200
    % DAILY VALUE
    Total Carbohydrate97g32%
    Dietary Fiber7g28%
    Sugars5g10%
    Vitamin A20%
    Vitamin C20%
    Calcium35%
    Iron40%

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

    Reviews(3)

    Aileen T. 12 days ago
    Yummo. Didn’t have white wine so just used broth. Also didn’t have parsley so gave that a miss. And added truffle cheese which was delish!
    Kirsten Eddey 17 days ago
    Took a lot longer than 35 minutes but it turned out very nicely. Very tasty & easy to make. Just takes some patience and time.
    ProFoodLover 3 months ago
    I was not a fan of all the parmesan cheese but it was still very good. Next time I make it I will cut the amount of cheese in half.

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