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    You are in: Home / Recipes / Risotto With Mushrooms and Parmesan Recipe
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    Risotto With Mushrooms and Parmesan

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Ravenseyes's Note:

    This is a classic Italian risotto of mixed mushrooms, herbs and fresh Parmesan cheese, made using long grain brown rice ( of course you could use Risotto if you wanted just adjust your fluid levels accordingly). Serve very simply with a mixed green salad for a light evening meal

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    Units: US | Metric

    • 2 teaspoons olive oil
    • 4 shallots (finely chopped)
    • 2 tablespoons garlic (crushed)
    • 2 tablespoons porcini mushrooms (dried, soaked in 2/3 cup boiling water for 20 mins)
    • 1 1/3 cups brown rice (long grain)
    • 3 3/4 cups vegetable stock (homemade preferable)
    • 6 cups mushrooms (crimini, shiitake, chestnut, field mushrooms, baby bella, sliced if large quartered if smaller)
    • 3 tablespoons parsley (flat leaf chopped)
    • 1/2 cup parmesan cheese (salt and pepper to, taste)


    1. 1
      Heat the oil in a large saucepan, add the shallots and garlic and cook gently for 5 mins.,stirring. Drain the porcini, reserving their liquids and chop roughly. Set aside. Add the brown rice to the shallot mixture and stir to coat the grains in the oil.
    2. 2
      Stir the stock and the porcini liquid into the rice mixture. Bring to a boil, reduce heat and simmer uncovered for about 20 mins or until most of the liquid is absorbed, stirring frequently.
    3. 3
      Add the porcini and fresh mushrooms, stir and cook for another 15 minutes, until the rice is tender and the liquid absorbed, stirring frequently.
    4. 4
      Season with salt and pepper to taste, stir in chopped parsley and grated Parmesan and serve immediately.

    Ratings & Reviews:


    Nutritional Facts for Risotto With Mushrooms and Parmesan

    Serving Size: 1 (210 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 347.1
    Calories from Fat 72
    Total Fat 8.0 g
    Saturated Fat 2.9 g
    Cholesterol 11.0 mg
    Sodium 205.5 mg
    Total Carbohydrate 56.5 g
    Dietary Fiber 3.4 g
    Sugars 2.4 g
    Protein 13.8 g

    The following items or measurements are not included:

    vegetable stock

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