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Mushroom Risotto Recipe
Vote for Mushroom Risotto!
Your nugget of nutritional info:
Grains---rice specifically. Time to right the wrong to carbohydrate by expounding on its benefits. Much like a car needs gas to run, your body needs carbs to convert to glucose, and risotto is a premium petrol. 1 cup of of risotto provides around 46 grams of carbohydrate, 16 grams of protein, and 12 grams of fat---the good kind.
Packing in as much as ½ the RDA for Vitamin D (2.4 mg per serving) it isn't stingy with vitamins: A, B6, and B12, either. A fiber-rich food, it fulfills about 1/3 of your daily need for riboflavin, and the same amount of folate.
Recipe in Rebus:
- 1 cup Arborio rice
- 4 cups NS chicken stock
- ½ cup white wine
- ½ cup shallots, diced fine
- ½ cup dried mushrooms of choice, (I used portabellos)
- ½ cup peas
- ½ cup Parmesan, shredded
- ¼ Italian parsley, diced fine
- 3-4 cloves garlic, diced fine
- 1-2 TBSP. olive oil
- 1-2 TBSP. butter, or butter substitute
How to Do It:
- Using 1 cup of the stock, soak whole mushrooms for about 30 minutes. Drain, reserving liquid for later.
- Dice the mushrooms finely, and set aside for now.
- As good a time as any to prep your parsley. Dice that up, too, and set aside.
- Take the soaking liquid used for the mushrooms and add it to the remaining stock.
- Add both the stock and wine to a saucepan over med heat, and bring to a simmer...
- Maintain simmer. Meantime, in heavy bottomed pan, melt butter and oil until sizzling.
- Add shallots, and cook until translucent.
- Add rice. Stir well to ensure all grains become coated with oil.
- Add garlic. As soon as you hear that sizzle, add ½ of the simmering liquid to the rice mix. Stirring frequently, cook until all liquid is absorbed into the rice. This usually takes about 5 minutes, but use your best judgment.
- Once initial liquid addition is absorbed, continue to add the remaining, simmering liquid in ½ cup increments. Stir and wait until all liquid absorbs, before adding more.
- Once absorbed, add the peas and stir....
- Add mushrooms, and stir....
- Add parsley--
- And finish with the Parmesan cheese.
- This is a great side dish, but can also stand in for the main course!