Nutty Mushroom Risotto

Total Time
30mins
Prep 10 mins
Cook 20 mins

Mushroom risotto is one of my favorite dishes. The addtion of the cashews gives this just a slight crunch and really compliments the flavor. Don't let the thought of making risotto scare you, it does take a little time and attention, but it really is easy and not all THAT time consuming. It's a great accompaniment to an oven baked main dish, so that you don't have to worry about other stove top dishes.

Ingredients Nutrition

Directions

  1. Warm chicken broth either on stove or in microwave
  2. Heat 2 Tablespoons butter and oil in large skillet or sauce pan over medium heat
  3. Stir in shallots, cook for 1 minute to soften
  4. Add mushrooms and basil and saute until mushrooms are softened, about 2 minutes
  5. Adjust heat to medium high and add rice, salt and pepper, stirring constantly until rice is just starting to turn golden, 1 or 2 minutes
  6. Add wine and stir until almost completely evaporated
  7. Begin adding chicken broth, about 1/2 cup at a time
  8. After each 1/2 cup addition, stir frequently, until broth is almost evaporated and add the next 1/2 cup
  9. Do the same for each addition of broth, stirring frequently
  10. Begin tasting the rice for doneness during the last two additions of broth for tenderness--it should be al dente-tender with a slight bite to it
  11. If rice is not done after the last addition, continue cooking as above adding another 1/2 cup of broth until done
  12. Remove from heat and stir in remaining tablespoon of butter, lemon zest, cream if using, cheese and cashews
  13. Adjust salt and pepper as needed, remembering that if you are using salted cashews it will add to the saltiness of the dish
  14. Serve immediately
  15. Note: The cream will make it extra creamy
Most Helpful

This was amazing! I had never made risotto before but I'm glad I picked this as my first recipe. It was so easy, and turned out amazingly creamy even without the added cream. I loved the crunch and the hint of nuttiness the cashews provided, and next time I think I'll toast them to get an even stronger flavor. Thanks for sharing!

DCKiki March 14, 2009

The first stove-top risotto that has ever worked for me (I also highly recommend the delicious and dead-easy oven-baked Spinach Asparagus Risotto you'll find on 'Zaar). This one is equally fantatistic - a unique combination of flavours with the lemony tang lifting it into the sublime.

Karenlee #2 January 20, 2009

Very nice. Made without cream. Matt used un-salted cashews & we enjoyed their slight crunch in the meal.

Rhiannon and Matt October 11, 2008