Mushroom Risotto
Creamy arborio rice slow-cooked with wild mushrooms, parmesan, and white wine.
Word Recipe Kitchen
Tested & verified by our culinary team
35 minMedium2 servings
Nutrition per serving
460
Calories
16g
Protein
58g
Carbs
18g
Fat
Ingredients
- 1 cupArborio rice
- 200gMixed mushrooms
- 4 cupsChicken stock
- ½ cupWhite wine
- ½ cupParmesan, grated
- 2 tbspButter
- 1Shallot, diced
Instructions
- 1
Sauté shallot in butter. Add mushrooms and cook until golden.
- 2
Add rice, stir 1 minute, then pour in wine and stir until absorbed.
- 3
Add warm stock one ladle at a time, stirring constantly, for about 18 minutes.
- 4
Stir in parmesan and butter. Season and serve immediately.
Nutrition Facts
Servings 2Serving Size 1
Amount Per Serving
Calories460
% Daily Value *
Total Fat 18g23%
Saturated Fat 8.1g41%
Trans Fat 0g
Cholesterol 75mg25%
Sodium 310mg13%
Total Carbohydrate 58g21%
Dietary Fiber 5g18%
Sugars 8.7g
Protein 16g32%
Vitamin A 500 IUVitamin C 8 mgCalcium 45 mgIron 1.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
💡 Tips for Mushroom Risotto
- • Let meat rest for 5 minutes after cooking to keep it juicy.
- • Rinse rice under cold water until clear to remove excess starch.
- • Pound chicken to even thickness for uniform cooking.
Frequently Asked Questions
You might also like
Reviews
Leave a review
No reviews yet. Be the first!
Share this recipe
Want a custom version?
Enter your available ingredients and get a personalized recipe in seconds.
Try Word Recipe