Mushroom and Arugula Risotto

Mushroom and Arugula Risotto
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 379.6
  • Total Fat: 10.9 g
  • Cholesterol: 21.8 mg
  • Sodium: 597.8 mg
  • Total Carbs: 54.5 g
  • Dietary Fiber: 0.9 g
  • Protein: 12.6 g

View full nutritional breakdown of Mushroom and Arugula Risotto calories by ingredient
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The best risotto ever! The best risotto ever!
Number of Servings: 6


    Arborio Rice, 2 cup
    Butter, salted, 3 tbsp
    Olive Oil, 1 tbsp
    Garlic, 3 cloves
    Onions, raw, 1 cup, chopped
    Beef, mushroom or vegetable stock, 6 cup
    White Wine 1/2 Cup
    Parmesan Cheese, grated, .1/2 Cup
    Arugula, A few large handfuls
    Mushrooms, fresh, 1 cup pieces


You can use mushroom and veggie stock to make this vegetarian.

In a large saucepan or tea kettle, bring the stock and wine to a boil, then cover and turn off. Chop the onion and mince the garlic. Now in a large saucepan on medium heat, add the butter and olive oil. Now add the onion and cook for about 5 minutes, until translucent. Now add the rice and mix well. Cook the rice for about 4 minutes, until the edge of the grain turns translucent. Be careful not to brown the onions or the grains. Now add 2 cups of the broth and wine. Stir and bring to a boil, the reduce to low and let simmer, stirring often. Once most of the liquid is absorbed add 2 more cups and repeat. Now shred the cheese and clean and roughly chop the mushrooms and arugula. At this point you want to start tasting the rice. You want the risotto to be creamy and gooey, yet the actual grain should have some bite. Add some liquid and rude as needed. Once you have reached the correct consistency, turn off the heat and stir in the raw mushrooms, chopped arugula and parm cheese. The arugula will wilt and the mushrooms will lightly cook in the hot risotto. Top with a bit of fresh arugula and a sliver of parm cheese and enjoy!

Number of Servings: 6

Recipe submitted by SparkPeople user AUTUMNINNY.

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