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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 142.2
  • Total Fat: 7.1 g
  • Cholesterol: 5.2 mg
  • Sodium: 766.2 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 3.0 g
  • Protein: 2.2 g

View full nutritional breakdown of mushroom risotto calories by ingredient
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mushroom risotto

Submitted by: EEMILLA


Number of Servings: 6

Ingredients

    2 tsb extra virgin olive oil
    1 medium onion, peeled and diced
    3 cloves garlic
    1 tsp kosher salt
    2 tsp ground black pepper
    1.5 c long grain brown rice (ok to use arborio if preferred)
    5 c stock
    5 oz mushrooms (about five medium sized), cleaned and sliced
    1 tsb butter, divided in half
    2 tsp dried thyme

Directions

Yields six dinner portions

Heat the oil in a large saucepan over medium-high heat.

Add the chopped onions and cook until browned

Add the garlic and cook for a minute or two

Add the rice and cook for a few minutes, until a white dot appears in the middle

Add one cup of the stock and lower heat to allow to simmer until the liquid as been absorbed, stirring often

Continuing adding a half cup of stock at a time after the previous addition has been absorbed until the rice is cooked to taste

While the rice is cooking, heat half the butter over medium high heat and saute the mushrooms until cooked

Add the remaining butter, cooked mushrooms, and thyme to the risotto once the rice is cooked.

Serve warm with parmesan cheese if desired

Number of Servings: 6

Recipe submitted by SparkPeople user EEMILLA.






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