Mushroom & Artichoke Risotto
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 297.1
- Total Fat: 14.4 g
- Cholesterol: 24.5 mg
- Sodium: 1,197.8 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 3.9 g
- Protein: 13.6 g
View full nutritional breakdown of Mushroom & Artichoke Risotto calories by ingredient
Number of Servings: 6
Ingredients
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* White Rice, short grain, 1.5 cup
* Chicken Broth, 4 cup
* Water, tap, 1.5 cup
* Shiitake Mushrooms, 10 mushrooms
* Morels, dried, 10,
* Butter, salted, 4 tbsp
* Olive Oil, 1.5 tbsp
* Parmesan Cheese, shredded, 4 tbsp
* White Mushrooms, fresh, 10 large
* White Wine, 4 fl oz
* Onions, raw, 1 large chopped & separated in half
* Garlic, 2 cloves minced
* Artichoke hearts, quartered, 14 oz can
* 2 tbls chopped parsley
Directions
1. Reconstitute mushrooms in hot water. Strain sediments and save liquid to add to stock. Finely chop mushrooms and set aside. Combine stock, water, & mushroom liquid and simmer on low on a back burner.
2. Heat 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. When foaming subsides, add white mushrooms, 1 cup onions; cook, stirring occasionally, until moisture released by mushrooms evaporates and mushrooms are well browned, about 7 minutes. Stir in garlic until fragrant, about 1 minute, then transfer skillet to oven.
3. Heat olive oil & 1 tbls butter in large saucepan over medium heat. Add remaining onions and cook, stirring occasionally, until onions are softened and translucent, about 9 minutes. Add rice and cook, stirring frequently, until grains' edges are transparent, about 4 minutes. Add wine and cook, stirring frequently, until rice absorbs wine. Add mushrooms, scraping skillet with a spatula, and two ladles broth and cook, stirring every 2 to 3 minutes, until liquid is absorbed, 9 to 11 minutes. Stir in additional ladle broth every 2 to 3 minutes until rice is cooked through but grains are still somewhat firm at center, 10 to 12 minutes (rice may not require all of broth). Stir in remaining 1 tablespoon butter, then stir in artichokes, Parmesan, and chopped parsley. Adjust seasoning with salt and pepper; serve immediately in warmed bowls.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user SUCCUBUS.
2. Heat 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. When foaming subsides, add white mushrooms, 1 cup onions; cook, stirring occasionally, until moisture released by mushrooms evaporates and mushrooms are well browned, about 7 minutes. Stir in garlic until fragrant, about 1 minute, then transfer skillet to oven.
3. Heat olive oil & 1 tbls butter in large saucepan over medium heat. Add remaining onions and cook, stirring occasionally, until onions are softened and translucent, about 9 minutes. Add rice and cook, stirring frequently, until grains' edges are transparent, about 4 minutes. Add wine and cook, stirring frequently, until rice absorbs wine. Add mushrooms, scraping skillet with a spatula, and two ladles broth and cook, stirring every 2 to 3 minutes, until liquid is absorbed, 9 to 11 minutes. Stir in additional ladle broth every 2 to 3 minutes until rice is cooked through but grains are still somewhat firm at center, 10 to 12 minutes (rice may not require all of broth). Stir in remaining 1 tablespoon butter, then stir in artichokes, Parmesan, and chopped parsley. Adjust seasoning with salt and pepper; serve immediately in warmed bowls.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user SUCCUBUS.
Member Ratings For This Recipe
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