Mushroom Risotto
Medium-grain white rice stands in for more costly arborio rice.
Ingredients
- 1 small onion
- 2 cloves garlic
- 1/2 lb baby portabella mushrooms
- 1 Tbs olive oil
- 2 Tbs butter
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups medium-grain rice
- 5 cups beef stock
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 Tbs grated Parmesan cheese
Directions
- Dice onion and mince garlic. Place in a bowl and refrigerate until using. Slice mushrooms and place in a separate container; refrigerate until using.
- Heat olive oil and butter in a large skillet over medium-high heat. Add onion and garlic and cook for 3 minutes. Add mushrooms and cook another 3 minutes.
- Stir in rice and continue cooking for another 3 minutes. Season with salt and pepper.
- Slowly pour in beef stock while constantly stirring. Reduce heat to medium. Continue cooking for 20 to 25 minutes, until creamy and rice is tender, stirring well at least every 3 to 5 minutes.
- Season to taste with additional salt and pepper. Sprinkle with grated Parmesan cheese before serving.
Nutrition Facts
Calories 337
Calories from Fat 63 (19%)
(11%)Total Fat 7g
(16%)Saturated Fat 3g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
(4%)Cholesterol 12mg
(35%)Sodium 840mg
(18%)Potassium 633mg
Total Carbohydrate 57g
(7%)Dietary Fiber 2g
Sugars 2g
Sugar Alcohols 0g
(20%)Protein 10g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.