Ingredients
- 6 cups hot chicken stock (divided)
- 3 tablespoons olive oil (divided)
- 1 pound mushrooms (thinly sliced)
- 1 small onion (peeled and minced)
- 2 cloves garlic (peeled and minced)
- 1½ cups Arborio rice (short grain rice)
- ½ cup white wine
- 1 cup frozen peas (thawed)
- 2 tablespoons parsley (chopped)
- ½ cup grated parmesan cheese
- salt
- pepper
Instructions
- Bring the stock to a simmer in a small saucepan
- Place a medium-sized saucepan over a medium-high heat. When it’s heated, add the olive oil and mushrooms. Sprinkle with salt and pepper. Cover, and cook for two minutes. Add ½ cup of the stock, and cover the pan. Continue to cook for another 2 minutes, or until the mushrooms are cooked through. If needed, continue to add stock. There should be approximately 1/3 – ½ cup of liquid in the pan when the mushrooms are cooked. Remove from heat, and place mushrooms and liquid into a bowl and set aside. Return the saucepan
- Place the now-empty mushroom saucepan over a medium heat. When it’s hot, add the olive oil and onion. Sauté for 5 minutes, or until the onion begins to soften, but not brown. Add the garlic, and cook for 30 seconds, or until fragrant. Sprinkle with salt and pepper
- Add the rice, and stir to combine. Add the white wine, and stir until it’s absorbed
- Add the simmering stock, approximately ½ cup (4 oz) at a time. stirring regularly, approximately every 60-90 seconds. Wait until each addition of stock is absorbed before adding more
- After 10 minutes, add the reserved mushrooms and liquid. After the liquid is absorbed, continue adding the stock
- After approximately 20-30 minutes, the rice will be tender, yet still have a firmness to the center of the grain.
- Turn off the heat, and add the peas and Parmesan cheese. Serve immediately, and garnish with the parsley
Notes
Makes 6-8 servings as a side dish
Nutrition Facts
Mushroom Risotto
Amount per Serving
Calories
2011
% Daily Value*
Fat
60
g
92
%
Saturated Fat
14
g
88
%
Polyunsaturated Fat
6
g
Monounsaturated Fat
34
g
Cholesterol
44
mg
15
%
Sodium
962
mg
42
%
Potassium
2374
mg
68
%
Carbohydrates
292
g
97
%
Fiber
23
g
96
%
Sugar
21
g
23
%
Protein
58
g
116
%
Vitamin A
2218
IU
44
%
Vitamin C
85
mg
103
%
Calcium
551
mg
55
%
Iron
19
mg
106
%
* Percent Daily Values are based on a 2000 calorie diet.