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 / Risotto With Mushrooms and Parmesan Recipe
    Lost? Site Map

    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

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    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)

    Directions:

    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:

    Advertisement

    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
    20%
    Total Fat 8.0 g
    12%
    Saturated Fat 2.9 g
    14%
    Cholesterol 11.0 mg
    3%
    Sodium 205.5 mg
    8%
    Total Carbohydrate 56.5 g
    18%
    Dietary Fiber 3.4 g
    13%
    Sugars 2.4 g
    9%
    Protein 13.8 g
    27%

    The following items or measurements are not included:

    vegetable stock

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites