2Food > Roasted Mushroom Risotto

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Roasted Mushroom Risotto

Total Time: 45 min.
Servings: 6

What you need

1 3/4 cups Arborio rice
0.5 ounce dried chanterelle mushrooms
2/3 cup dry white wine (e.g. Chardonnay)
3 tablespoons extra virgin olive oil
2 tablespoons (or more) chopped fresh parsley
1 tablespoon fresh thyme leaves roughly chopped
1 clove garlic minced
1/2 cup freshly grated Parmesan cheese more for garnish, if desired
Salt and pepper to taste
2 tablespoons unsalted butter
6 cups vegetable broth/stock
24 ounces white mushrooms cut into halves or quarters (bite-sized, they will shrink)
1/2 yellow onion finely diced

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How to do it

1. Preheat oven to 425°F.

2. Place the dried chanterelle mushrooms and pour boiling water over them.

3. Let them soak for twenty minutes.

4. Place the white mushrooms on a large rimmed sheet tray and toss with olive oil, thyme and a sprinkle of salt and pepper.

5. Spread into a single layer and place in preheated oven. Roast for 15 minutes, stir, and roast for another 10-15 minute or until golden brown and cooked.Meanwhile, bring stock to a simmer in a saucepan.In a deep, heavy, medium-sized sauté pan, melt the butter over medium-high heat.

6. Add rehydrated and drained chanterelles, garlic and onion and sauté for about 5 minutes or until onions are translucent.

7. Add the rice and cook for another 2-3 minutes to toast the rice, stirring frequently.

8. Add the white wine and bring to a boil. Reduce liquid by about half, 2-3 minutes.

9. Add ½ cup of simmering stock, and keep stirring nearly constantly, making sure to push down any rice stuck to the edges of the pans. Once the liquid is nearly absorbed, add another ½ cup of stock. Continue to do this until the rice is cooked but still slightly chewy, about 25 minutes.

10. Remove from heat and stir in Parmesan cheese and roasted mushrooms.

11. Garnish with fresh parsley and serve immediately.

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Nutrition

Calories
402.37cal ( 20.12% of daily need)
Fat
13.68g ( 21.05% of daily need)
Saturated Fat
4.88g ( 30.51% of daily need)
Carbohydrates
55.39g ( 18.46% of daily need)
Sugar
5g ( 5.56% of daily need)
Cholesterol
15.7mg ( 5.23% of daily need)
Sodium
1277.05mg ( 55.52% of daily need)
Alcohol
2.75g ( 15.26% of daily need)
Protein
10.61g ( 21.21% of daily need)
Folate
159.37µg ( 39.84% of daily need)
Manganese
0.74mg ( 37.04% of daily need)
Vitamin B3
6.69mg ( 33.46% of daily need)
Vitamin B2
0.53mg ( 31.3% of daily need)
Selenium
21.47µg ( 30.68% of daily need)
Vitamin B1
0.43mg ( 28.9% of daily need)
Vitamin B5
2.55mg ( 25.53% of daily need)
Copper
0.51mg ( 25.48% of daily need)
Vitamin K
26.7µg ( 25.43% of daily need)
Phosphorus
223.47mg ( 22.35% of daily need)
Iron
3.61mg ( 20.07% of daily need)
Vitamin A
850.23IU ( 17% of daily need)
Potassium
474.6mg ( 13.56% of daily need)
Vitamin B6
0.26mg ( 13.11% of daily need)
Fiber
3.23g ( 12.92% of daily need)
Calcium
117.46mg ( 11.75% of daily need)
Zinc
1.57mg ( 10.47% of daily need)
Magnesium
33.94mg ( 8.48% of daily need)
Vitamin C
6.86mg ( 8.31% of daily need)
Vitamin E
1.15mg ( 7.7% of daily need)
Vitamin D
0.46µg ( 3.09% of daily need)
Vitamin B12
0.15µg ( 2.55% of daily need)

Breakdown

Proteins
10.96%
Fat
31.81%
Carbs
57.23%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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