Mushroom Risotto

Risotto is a creamy Italian rice dish usually made with Arborio rice. It can be a little time consuming but it's worth it. This is a dish that will impress guests. I used Baby Bella mushrooms, but you can use crimini, portobello, porcini or a combination of all three.

Risotto is a creamy Italian rice dish usually made with Arborio rice. It can be a little time consuming but it’s worth it. This is a dish that will impress guests. I used Baby Bella mushrooms, but you can use crimini, portobello, porcini or a combination of all three.

Risotto is a creamy Italian rice dish usually made with Arborio rice. It can be a little time consuming but it's worth it. This is a dish that will impress guests. I used Baby Bella mushrooms, but you can use crimini, portobello, porcini or a combination of all three.
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Mushroom Risotto

10
Freestyle Points
278
Calories
Total Time: 30 mins
Yield: 6 servings
COURSE: Dinner
CUISINE: Italian
Risotto is a creamy Italian rice dish usually made with Arborio rice. It can be a little time consuming but it's worth it. This is a dish that will impress guests. I used Baby Bella mushrooms, but you can use crimini, portobello, porcini or a combination of all three.

Ingredients

  • 2 cups Baby Bella mushrooms, sliced
  • 1 clove garlic
  • 2 cups arborio rice
  • 1 tsp olive oil
  • 3 tsp butter
  • 2 shallots, minced
  • 1 cup white wine
  • 8 cups fat free chicken stock, or vegetable stock
  • salt and pepper
  • 1/2 cup grated parmesan cheese
  • 4 tbsp chopped parsley

Instructions

  • Heat chicken stock in a small pot and keep on low heat.
  • In a medium size heavy sauce pan, saute garlic in 1 tsp olive oil.
  • Add mushrooms, salt and pepper and cook 1 minute.
  • Add 1/2 cup of the chicken stock and let the mushrooms cook about 4 minutes. Set aside.
  • Add butter to the pan and set flame to medium-low heat. Add shallots, sauté about 1 minute.
  • Add rice mixing well until well coated and translucent, about 2 minutes.
  • Add wine, salt and pepper and mix well until it is absorbed into the rice.
  • Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes.
  • Add mushrooms, parmesan cheese and parsley, mix well and serve.

Nutrition

Serving: 1cup, Calories: 278kcal
Blue Smart Points: 10
Points +: 7
Keywords: Gluten Free, Under 30 Minutes, Vegetarian Meals