|Nutrition Facts (per serving)|
|Servings: 4 to 5|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 9g||43%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 1g||5%|
|Total Sugars 3g|
|Vitamin C 4mg||20%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Mushroom risotto is a popular vegetarian Italian rice dish which makes for a suitable gourmet vegetarian entrée whether dining out or at home. This is a more traditional indulgent risotto recipe for you to enjoy when you want nothing but pure, rich, decadent flavor. The ingredients include shallots, butter, garlic, white wine, and yes, heavy cream and Parmesan or other hard cheese, such as Romano or Asiago. All of that adds up to a whole lot of deliciousness.
Along with plenty of butter and cream, this vegetarian mushroom risotto recipe uses shallots, porcini mushrooms, and button mushrooms for a savory and creamy Italian vegetarian risotto you can serve up for a casual evening or a special occasion.
Though risotto is often served as a side to a meat dish, it is usually served as a main course for vegetarian meals. Whip up a side salad, and maybe some homemade garlic bread, and you've got yourself a full meal. And the wine? Something red and Italian, like a Chianti, or, you can also use the same white wine you use in cooking the risotto. Enjoy!
1 1/2 cups Arborio rice
5 cups vegetable broth
1/2 cup dried porcini mushrooms
1 cup white button mushrooms, sliced
2 tablespoons chopped shallots
1/4 cup (4 tablespoons) unsalted butter
2 cloves garlic, chopped
1/2 cup white wine
1/4 cup heavy cream
1 cup grated Parmesan, Romano or Asiago cheese, optional
Salt, to taste
Freshly ground black pepper, to taste
Chopped parsley, for garnish
Gather the ingredients.
In a large pot, combine the butter, garlic, shallots, mushrooms and Arborio rice and heat over medium heat for about 2 minutes, stirring well to avoid scorching the garlic and shallots.
Reduce the heat to low, and add the white wine. Let the mixture simmer on low for about 2 minutes, stirring just once or twice
With the lid off, add the vegetable broth and cream, and let simmer on low until liquid is absorbed; approximately 25 minutes, stirring regularly.
Add the Parmesan or Romano cheese, stirring well to encourage it to melt.
Once the cheese is melted, season your risotto lightly with sea salt and fresh cracked black pepper to taste.
Garnish with a bit of fresh chopped parsley, if you'd like, and serve with a bit of extra grated cheese to top it all off for a nice presentation.
Serve and enjoy!