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Mushroom Risotto

Prep Time 5 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 356kcal

Ingredients

  • 4 cups Beef broth
  • 1 tbsp Butter
  • 1 tbsp Extra-virgin olive oil
  • 1/2 Onion diced fine
  • 2 oz Mushrooms sliced
  • 4 cloves Garlic minced
  • 1 cup Arborio rice
  • 1 cup Parmesan cheese grated
  • 3 tbsp Fresh parsley chopped
US Customary - Metric

Instructions

  • Warm the broth in a saucepan on medium heat; keep warm but not simmering.
  • Add butter and oil to a pot over medium heat.
  • Add the onions and mushrooms; cook until just tender, then add the garlic. Cook 1 minute longer.
  • Add the rice and toss to coat with the oil and butter (making sure oil gets onto every grain of rice if you can).
  • Add 1 ladle full of the broth and stir until it absorbs.
  • Repeat this process until you have used almost all of the broth - it should take about 20-25 minutes.
  • When you add the last ladle of broth, let the stock absorb halfway and then add your cheese.
  • Let it absorb until it is creamy and thick, but not soupy. Season with salt and pepper to taste. Stir in the parsely before serving.

Video

Nutrition

Calories: 356kcal | Carbohydrates: 44g | Protein: 14g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 1289mg | Potassium: 297mg | Fiber: 2g | Sugar: 1g | Vitamin A: 524IU | Vitamin C: 22mg | Calcium: 323mg | Iron: 3mg