Mushroom & Artichoke Risotto

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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


    * 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


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.

Member Ratings For This Recipe

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    Very Good
    absolutely delicious but I would like to know how large a serving is... for what I would eat, this makes about 12 servings, not 6!! - 8/10/09