Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mushroom Risotto Recipe
    Lost? Site Map

    Mushroom Risotto

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    10 mins

    50 mins

    Rabia's Note:

    This is the ultimate in comfort food. MMMMmmmmm.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring the broth to a simmer. Keep the broth warm over very low heat.
    2. 2
      Melt the butter.
    3. 3
      Add olive oil.
    4. 4
      Add the onions and saute until brown.
    5. 5
      Add the white mushrooms and garlic.
    6. 6
      Saute until the mushrooms are tender and the juices evaporate, about 5 minutes.
    7. 7
      Stir in the rice and let it toast for a few minutes.
    8. 8
      Add the vinegar; cook until it is absorbed.
    9. 9
      Add 1 cup of hot broth.
    10. 10
      Cook over medium-low heat until the liquid is absorbed about 3 minutes. Stir often.
    11. 11
      Keep adding 1 cup and repeat untill rice is tender and mixture is creamy.
    12. 12
      Total time is about 28 minutes (the rice will absorb 6 to 8 cups of broth).
    13. 13
      Add parsley right before cooked.
    14. 14
      Mix in the Parmesan.
    15. 15
      Season with salt and pepper, to taste.

    Browse Our Top Rice Recipes

    Ratings & Reviews:

    • on August 06, 2011

      55

      I had to substitute champagne for the white balsamic vinegar. Excellent! This recipe lends itself to a hugh number of variations as I have made it several times now. Once I even added shredded swiss chard - delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 11, 2010

      55

      i have made this twice now and it is amazing! i usually double the amount of mushrooms - using a basket of white and a basket and a half of baby bellas - and cut back on the parm. a little. so delicious and worth the time to make! thanks for posting a great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 06, 2009

      55

      This was a wonderful risotto! The only thing I changed was that I used roasted garlic, which I had left over from a meal the night before.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

    Advertisement

    Nutritional Facts for Mushroom Risotto

    Serving Size: 1 (159 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 374.5
     
    Calories from Fat 145
    38%
    Total Fat 16.1 g
    24%
    Saturated Fat 7.7 g
    38%
    Cholesterol 30.6 mg
    10%
    Sodium 1057.7 mg
    44%
    Total Carbohydrate 47.3 g
    15%
    Dietary Fiber 2.6 g
    10%
    Sugars 3.6 g
    14%
    Protein 9.8 g
    19%

    The following items or measurements are not included:

    white balsamic vinegar

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites