A recipe from AnaChef
Mushroom Risotto
Nutrition Facts *
Per serving — servings: 3
Calories502 kcal
Protein14 g
Fat25 g
Carbs58 g
Fiber5 g
* Nutrition values per serving are estimates. Some ingredients may have incomplete nutrition data, or their calories may have been entered by the recipe author when our database had no information for them.
A creamy, comforting Italian risotto packed with the earthy flavor of mushrooms and finished with Parmesan and butter.
Ingredients
| Risotto Rice | 1 Cup (Raw) |
| Onion | 0.5 Cup (Chopped) |
| Carrot | 0.5 Cup (Chopped) |
| Celery | 0.5 Cup (Chopped) |
| Olive Oil | 1 Tablespoon |
| Butter | 4 Tablespoon |
| Parmesan | 0.5 Cup (Grated) |
| Thyme | 0.5 Teaspoon (Leaves) |
| Basil | 2 Tablespoon (Chopped) |
| Broth / Stock | 3.5 Cup |
| Portobello Mushroom | 2 Cup (Diced) |
| Table Salt | 1 Tablespoon |
| Black Pepper | 2 Teaspoon (Ground) |
| Garlic | 2 Teaspoon (Raw) |
Steps
- Sauté onions, carrots, and celery with olive oil and 1 tablespoon of butter until soft (5 min). In a different pan, heat up the chicken stock and taste it for seasoning then add the salt and pepper to taste (stock will season the risotto so make it a bit saltier than usual)
- Add rice and garlic to the onion mixture and mix well in medium high heat for 3 minutes
- Start adding hot stock by the ladel to the rice and don’t stop mixing. As soon as the liquid gets absorbed by rice, add another ladel until rice is cooked to your preferred bite
- Lower heat to medium then add the thyme and mushrooms and continue for 5 minutes until mushroom is cooked
- Take off heat and immediately add butter and cheese and mix well so both have melted then add the chipped fresh basil. Enjoy immediately.