Mushroom Risotto

    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. 1

      Sauté shallot in butter. Add mushrooms and cook until golden.

    2. 2

      Add rice, stir 1 minute, then pour in wine and stir until absorbed.

    3. 3

      Add warm stock one ladle at a time, stirring constantly, for about 18 minutes.

    4. 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.

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