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Mixed Mushroom Risotto

Mixed Mushroom Risotto

Recipe by: Roche Bros

  • Courses: Side Dish
  • Cuisines: Italian

Servings

4

Prep time

10 minutes

Cook time

25 minutes

Calories

361 kcal

Ingredients

Directions

  1. In small saucepot, heat broth to a simmer over medium heat; reduce heat to low.
  2. Coarsely chop king trumpet mushrooms; separate maitake, nameko and pioppini mushrooms into small clusters.
  3. In medium saucepot, melt butter over medium-high heat; add mushrooms and cook 5 minutes or until mushrooms have released their moisture, stirring occasionally. With slotted spoon, transfer mushrooms to bowl.
  4. In same saucepot, heat oil over medium-high heat. Add garlic and shallot; cook 1 minute, stirring frequently. Add rice; cook 1 minute, stirring occasionally. Add wine and zest; cook 1 minute or until wine is absorbed. Cook 15 minutes longer, adding broth 1/2 cup at a time and stirring after each addition until all liquid is absorbed and rice is tender but still firm.
  5. Stir in cheese and mushrooms; cook 1 minute or until heated through. Serve sprinkled with chives.

Nutritional Facts

  1. Calories: 361
  2. Total Fat: 13g
  3. Saturated Fat: 6g
  4. Cholesterol: 24mg
  5. Sodium: 710mg
  6. Total Carbohydrates: 46g
  7. Fiber: 4g
  8. Sugar: 3g
  9. Protein: 12g