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Three-Mushroom Risotto

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Looking for a hearty Italian dinner? Then check out this three-mushroom risotto that’s stir in cheese and vinegar.

  • Prep Time 1 hr 45 min
  • Total Time 1 hr 45 min
  • Servings 4

Ingredients

1
package (about 1.25 oz) dried porcini mushrooms (about 1 cup)
3
cups reduced-sodium vegetable broth
1
cup water
2
tablespoons olive or canola oil
2
tablespoons chopped fresh parsley
3
cloves garlic, finely chopped
2
medium green onions, sliced (2 tablespoons)
1
cup uncooked Arborio or medium-grain white rice
1
package (about 3.5 oz) fresh shiitake mushrooms, thinly sliced (1 1/2 cups)
1
package (about 5.5 oz) fresh crimini mushrooms, thinly sliced (2 cups)
1/4
cup freshly grated or shredded Parmesan cheese
1
tablespoon balsamic vinegar

Directions

  • 1 In small bowl, place porcini mushrooms; add enough warm water to cover. Let stand at room temperature about 1 hour or until tender; drain.
  • 2 In 2-quart saucepan, heat broth and water over medium heat.
  • 3 Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Add parsley, garlic and onions; cook about 5 minutes, stirring frequently, until onions are tender.
  • 4 Stir in rice. Cook, stirring, until edges of kernels are translucent. Stir in porcini, shiitake and crimini mushrooms. Cook uncovered about 3 minutes, stirring frequently, until mushrooms are tender.
  • 5 Reduce heat to medium. Pour 1/2 cup of the hot broth over rice mixture. Cook uncovered, stirring frequently, until broth is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring frequently, until rice is almost tender and mixture is moist. Remove from heat.
  • 6 Stir in cheese and vinegar.

Nutrition Info

The Quick Take:

  • Calories 330
  • Fat 9g
  • Saturated Fat 2 1/2g
  • Sodium 230mg

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
230mg
230%;
Total Carbohydrate
54g
54%
(Dietary Fiber
2g
2%
  Sugars
4g
4%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
4%;
Calcium
10%;
Iron
15%;
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Did You Know?

Expert Tips

Three varieties of mushrooms are used for this risotto, each bringing its own character to the dish. Rehydrated dried porcini mushrooms have a chewy texture and deep, woodsy flavor that complements the mild flavor of the shiitake, and tender crimini mushrooms add more flavor than regular button or white mushrooms.

Ratings & Reviews

We calculated the nutrition of this recipe at the time it was created on 06/23/2011. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.

Facts about this Recipe

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
230mg
230%;
Total Carbohydrate
54g
54%
(Dietary Fiber
2g
2%
  Sugars
4g
4%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
4%;
Calcium
10%;
Iron
15%;
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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