Mushroom Risotto

Mushroom Risotto

Rice cooked in a broth with mushrooms.

2 servings
Preparation 20 min
Cooking 25 min

300 calories per serving 


Ingredients

6 g dried (porcini) mushrooms   3 1/2 tbsp
1/2 cup water   125 mL
1/2 shallots, finely chopped   20 g
3 button (white) mushrooms, thinly sliced   40 g
  paper towels    
1 cup vegetable broth, low-sodium   250 mL
1/2 tbsp butter, unsalted   7 g
2 tsp olive oil   10 mL
2 tsp Parsley and Garlic Base (Recipe)   10 mL
3/4 cup arborio rice   150 g
4 tsp white wine [optional]   20 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
2 tbsp Parmesan cheese, grated   6 g

Before you start

Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets. The quantities given here are based on this recipe served as main course.

Method

  1. In a small bowl, soak the porcini mushrooms in ½ cup of warm water until softened, about 20 min. Meanwhile, prepare the vegetables: Finely chop the shallot(s), thinly slice the fresh white mushrooms.
  2. Lift the porcini mushrooms out of the soaking liquid, squeeze the liquid back into the bowl, then set them aside. Pour the soaking liquid through a sieve (lined with a dampened paper towel to eliminate any grit) into a small saucepan, then add the broth. Heat the mixture on the stove or in a microwave oven, and keep it warm while cooking the risotto (about 20 min).
  3. Heat the butter and olive oil in a large saucepan over moderate heat until the foam subsides. Sauté the shallot(s) 2-3 min with stirring, until they become translucent. Add the fresh sliced white mushrooms and sauté, with stirring, until the mushrooms are browned and any liquid they give off has evaporated, about 4 min. Stir in the reserved porcini mushrooms along with the Parsley and Garlic Base and cook, with stirring, for 1 min. Add the rice and cook, with stirring, 1 min, until the grains are well toasted and translucent. Pour in the wine (optional) and cook, with stirring, until it is absorbed, about 1 min.
  4. Cook the risotto, using the warmed broth until the rice is creamy but still al dente. Remove from the pan from the heat and let stand for 2 min. Season with salt (not much if the broth is salty) and pepper to taste. Sprinkle with the grated Parmesan cheese, then serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (240g)

Amount

% DV*

* DV = Daily Value

Calories

300

Fat

8 g

12 %

Saturated 2.5 g
+ Trans 0.1 g

13 %

Cholesterol

5 mg

Sodium

55 mg

2 %

Carbohydrate

54 g

18 %

Fibre

1 g

4 %

Sugars

0 g

Protein

6 g

Vitamin A

4 %

Vitamin C

4 %

Calcium

6 %

Iron

6 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ¼ serving
Grain Products: 2 servings
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info

Claims

Free :
Sugar
Low :
Sodium
Source of :
Calcium, Folacin, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin B1, Vitamin B2, Vitamin E
Good source of :
Copper, Zinc
Excellent source of :
Selenium, Vitamin D, Vitamin K

More info


This recipe is in the following categories: Rice/Grain | Vegetables | First courses/Appetizers | Main courses/Entrées | High Vitamin D | Kosher | Low Sodium | Vegetarian | Italian

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