Name: Easy Mushroom Risotto
Total time: PT1800.0S
Yield: 4
Ingredients: 2 tablespoon Olive Oil; 4 cup Wild Mushrooms; 2 Shallot; 2 clove Garlic; 1 1/2 cup Arborio Rice; 1/2 cup White Wine; 6 cup Vegetable Broth; 1/2 cup Parmesan Cheese; 2 tablespoon Butter; to taste Salt; to taste Ground Black Pepper

For a dinner that breaks from your usual routine while also being a flavorful classic, give this Easy Mushroom Risotto a try! Packed with wild mushrooms, wine, and cheese…what more could you want from a dinner?

Low-Fat

Beginner

Date Night

Easy Mushroom Risotto

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Olive Oil

tablespoon

Wild Mushrooms

Shallot

Garlic

clove

Arborio Rice

White Wine

Vegetable Broth

Parmesan Cheese

Butter

Salt

to taste

Ground Black Pepper

Stove

Heat {@1:} over medium heat in a large pot. Add {@0:} and cook until they begin to sweat (release their moisture), about 5 minutes. Remove mushrooms from pan.

Heat Olive Oil (1 tablespoon) over medium heat in a large pot. Add Wild Mushrooms (4 cup) and cook until they begin to sweat (release their moisture), about 5 minutes. Remove mushrooms from pan.

Heat remaining {@0:} in the pan over medium heat. Add {@1:} and {@2:} cooking until shallots are translucent and soft, about 3 minutes.

Heat remaining Olive Oil (1 tablespoon) in the pan over medium heat. Add Shallot (2 N/A) [Finely Chopped] and Garlic (2 clove) [Minced] cooking until shallots are translucent and soft, about 3 minutes.

Heat remaining Olive Oil (1 tablespoon) in the pan over medium heat. Add Shallot (2) and Garlic (2 clove) cooking until shallots are translucent and soft, about 3 minutes.

Add {@0:} and cook, stirring frequently, for about 2 minutes, or until the rice is slightly opaque on the outside but uncooked on the inside.

Add Arborio Rice (1 1/2 cup) and cook, stirring frequently, for about 2 minutes, or until the rice is slightly opaque on the outside but uncooked on the inside.

Add {@0:} to the pot and simmer until wine has completely been absorbed.

Add White Wine (1/2 cup) to the pot and simmer until wine has completely been absorbed.

Slowly add the {@0:}, adding ½ cup at a time. Wait until broth has completely absorbed before adding another ½ cup, continuing this process until rice is cooked through. Begin tasting the rice after 10 minutes or so. Once it is al dente (a little bit chewy), stop adding broth, you may not need the full amount.

Slowly add the Vegetable Broth (6 cup), adding ½ cup at a time. Wait until broth has completely absorbed before adding another ½ cup, continuing this process until rice is cooked through. Begin tasting the rice after 10 minutes or so. Once it is al dente (a little bit chewy), stop adding broth, you may not need the full amount.

Stir in {@1:}, {@2:}, and mushrooms. Taste and add {@3:} and {@0:} to suit your liking.

Stir in Parmesan Cheese (1/2 cup) [grated], Butter (2 tablespoon), and mushrooms. Taste and add Salt ( to taste) and Ground Black Pepper ( to taste) to suit your liking.

Stir in Parmesan Cheese (1/2 cup), Butter (2 tablespoon), and mushrooms. Taste and add Salt (to taste) and Ground Black Pepper (to taste) to suit your liking.

Easy Mushroom Risotto

4.4

30MINS

$2.25

Ingredients

Nutrition Per Serving

Nutrition Per Serving

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