Mushroom Risotto with Fresh Herbs

THAT SQUARE PLATE (1)
Debra M.: "great recipe, relatively simple." Read More
15Ingredients
50Minutes
610Calories

Ingredients

US|METRIC
  • 4 tablespoons unsalted butter (separated)
  • portobello mushroom caps (2 lg., dark gills scraped out with a spoon, cut into 1/2-inch-thick slices)
  • 12 ounces mushrooms (assorted, such as oyster, maitake, and bunashimeji, trimmed)
  • 3 sprigs fresh thyme
  • ground black pepper
  • kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup shallots (thinly sliced)
  • 3 garlic cloves (finely chopped)
  • 1 1/2 cups arborio rice
  • 1 cup dry white wine
  • 5 cups reduced sodium chicken broth (or as needed)
  • 2/3 cup grated Parmesan cheese (freshly, plus more [shaved] for serving)
  • fresh chives (chopped, for serving)
  • fresh basil (chopped, for serving)
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    NutritionView More

    610Calories
    Sodium48% DV1160mg
    Fat37% DV24g
    Protein35% DV18g
    Carbs23% DV69g
    Fiber12% DV3g
    Calories610Calories from Fat220
    % DAILY VALUE
    Total Fat24g37%
    Saturated Fat11g55%
    Trans Fat
    Cholesterol45mg15%
    Sodium1160mg48%
    Potassium750mg21%
    Protein18g35%
    Calories from Fat220
    % DAILY VALUE
    Total Carbohydrate69g23%
    Dietary Fiber3g12%
    Sugars3g6%
    Vitamin A20%
    Vitamin C15%
    Calcium25%
    Iron25%

    * 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(1)

    Debra M. 9 months ago
    great recipe, relatively simple.