Italian · medium

Wild Mushroom Risotto

Name: Wild Mushroom Risotto
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 1/2 cups Arborio Rice; 12 oz Mixed Mushrooms (cremini, Shiitake, Oyster); 5 cups Vegetable Broth, Warm; 1/2 cup Dry White Wine; 1 medium Shallot or Onion; 3 cloves Garlic; 3/4 cup Parmesan, Freshly Grated; 3 tbsp Butter; 2 tbsp Olive Oil; 4 sprigs Fresh Thyme; 1/4 cup Fresh Parsley

Rich, creamy risotto with a medley of mushrooms and fresh herbs.

45 min
Total: 4
Serves: $13.50
Est. cost: 540
Cal/serving

Dietary, as tagged

Vegetarian
Gluten-free
Meatless

Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.

Ingredients

Arborio Rice1 1/2 cups
Mixed Mushrooms (cremini, Shiitake, Oyster)12 oz
Vegetable Broth, Warm5 cups
Dry White Wine1/2 cup
Shallot or Onion1 medium
Garlic3 cloves
Parmesan, Freshly Grated3/4 cup
Butter3 tbsp
Olive Oil2 tbsp
Fresh Thyme4 sprigs
Fresh Parsley1/4 cup

Method

01
Keep broth warm in a saucepan over low heat.
02
Slice mushrooms. Heat 1 tbsp olive oil over high heat. Cook mushrooms without stirring 3 minutes until golden. Season and set aside.
03
Heat remaining oil over medium. Cook shallot 3 minutes. Add garlic and thyme, cook 1 minute. Add rice, stir to coat, toast 1 minute.
04
Pour in wine, stir until absorbed. Add warm broth one ladle at a time, stirring constantly until each is absorbed.
05
After 18-20 minutes when rice is creamy and al dente, remove from heat. Stir in butter and parmesan vigorously. Fold in mushrooms and parsley.
06
Serve immediately in warm bowls with extra parmesan.

540
Calories: 14g
Protein: 66g
Carbs: 20g
Fat