Wild Mushroom Risotto
Creamy Arborio rice slowly cooked with a mix of earthy woodland mushrooms.
Word Recipe Kitchen
Tested & verified by our culinary team
50 minsMedium4 servings
Nutrition per serving
390
Calories
12g
Protein
58g
Carbs
11g
Fat
Ingredients
- 1.5 cupsArborio rice
- 1 lbMixed mushrooms (Shiitake, Oyster)
- 5 cupsVegetable stock
- 1/2 cupParmesan cheese
- 1/2 cupDry white wine
Instructions
- 1
Sauté mushrooms until golden and set aside.
- 2
Toast rice in butter, then add wine and stir until absorbed.
- 3
Add warm stock one ladle at a time, stirring constantly until creamy.
- 4
Fold in mushrooms and parmesan cheese right before serving.
Nutrition Facts
Servings 4Serving Size 1
Amount Per Serving
Calories390
% Daily Value *
Total Fat 11g14%
Saturated Fat 5g25%
Trans Fat 0g
Cholesterol 25mg8%
Sodium 310mg13%
Total Carbohydrate 58g21%
Dietary Fiber 5g18%
Sugars 8.7g
Protein 12g24%
Vitamin A 200 IUVitamin C 8 mgCalcium 220 mgIron 1.2 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 Wild 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.
- • Grate cheese fresh rather than pre-shredded for better melting and flavor.
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