Mushroom and Herb Risotto

Serves 4
preparation
20
minutes
cooking
35
minutes

Ingredients

3
tablespoons
unsalted butter
1
medium onion, finely chopped
kosher salt and black pepper
1
cup
Arborio rice
1/2
cup
dry white wine
3 1/2
cups
low-sodium chicken broth, plus more if needed
2
tablespoons
olive oil
1
pound
button mushrooms, quartered
1/2
cup
grated Parmesan (2 ounces), plus more for serving
2
tablespoons
chopped fresh flat-leaf parsley

Directions

  1. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 6 to 8 minutes.
  2. Add the rice and cook, stirring, for 2 minutes. Add the wine and simmer until absorbed.
  3. Add half the broth (1 ¾ cups) and simmer, stirring once, until absorbed, 8 to 10 minutes. Add the remaining broth and simmer, stirring once, until the rice is tender and creamy, 8 to 10 minutes. (If the rice is not cooked through and the mixture is dry, add more broth and continue to cook until tender.)
  4. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and season with ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until browned and tender, 5 to 7 minutes.
  5. Stir the Parmesan, cooked mushrooms, and the remaining tablespoon of butter into the rice. Sprinkle with the parsley and additional Parmesan, if desired.

 

Kate Merker
October 2010

Nutritional Information

  • Per Serving
  • Calories 452
  • Fat 21 g
  • Sat Fat 9 g
  • Cholesterol 35 mg
  • Sodium 529 mg
  • Protein 17 g
  • Carbohydrate 46 g
  • Sugar 4 g
  • Fiber 3 g
  • Iron 2 mg
  • Calcium 181 mg
What does this mean? See Nutrition 101.