Wild Mushroom Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tablespoon olive oil3 small onions, finely chopped1 clove garlic, crushed1 teaspoon minced fresh parsley1 teaspoon minced celerysalt and pepper to taste1 1/2 cups sliced fresh mushrooms1 cup whole milk1/4 cup heavy cream1 cup rice5 cups vegetable stock1 teaspoon butter1 cup grated Parmesan cheese
Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned.
Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.
Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.
When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.
Serving Size: 4-6
Number of Servings: 4
Recipe submitted by SparkPeople user RISENPHOENIX.
Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.
Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.
When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.
Serving Size: 4-6
Number of Servings: 4
Recipe submitted by SparkPeople user RISENPHOENIX.
Nutritional Info Amount Per Serving
- Calories: 393.7
- Total Fat: 15.2 g
- Cholesterol: 50.9 mg
- Sodium: 1,619.2 mg
- Total Carbs: 47.6 g
- Dietary Fiber: 1.1 g
- Protein: 16.0 g
Member Reviews