Mushroom Risotto

Mushroom Risotto

Wild Mushroom Risotto

This risotto can be served as a main dish for vegetarians or as a side dish. This pairs well with salad of spring greens and light vinaigrette. This serves 4 as a side dish or 2 as main dish. What do I like about this dish – it is surprisingly high in protein and mushrooms provide good food for the microbiome. A great dish for healing the gut! I did use an organic low sodium vegetable broth for the broth which along with broth made by re-hydrating the porcini mushrooms – added plenty of flavor. Because this dish is so flavorful, little salt is needed. Add thyme to your liking.

Course: Side Dishes

Cuisine: Italian

Main Ingredient: Rice & Grains

Serves:

Ingredients

  • 3 cups Low-Sodium Vegetable or Chicken Broth
  • 12 oz. Dried Porcini Mushrooms
  • 2 Tbsp. Extra Virgin Olive Oil
  • 12 cup Minced Onions
  • 8 oz. Assorted Mushrooms, cremini, button, oyster, shiitake. stemmed and sliced For a more protein use oyster and shiitake
  • 1 Tbsp. Minced Fresh Garlic
  • 34 cup Arboiro or Carnaroli Rice Or, Known as Risotto Rice
  • 12 cup Dry White Wine
  • 12 cup Frozen Peas – Thawed (optional) Fresh Peas if you have them.
  • 14 cup Shredded Parmesan Optional
  • 2 tsp. Minced Fresh Thyme Or, Dried 1 – tsp. or to taste
  • 12 tsp. Kosher or Sea Salt
  • 14 tsp. Black Pepper

Directions

  1. Combine broth and porcini in a saucepan; bring to a boil, then reduce heat to low. Simmer porcini, covered, 10 minutes. Transfer porcini, using a slotted spoon, to a cutting board and chop. Keep broth warm.
  2. Heat oil in a saute pan over medium. Add onion and cook until softened about 5 minutes.
  3. Stir in porcini, fresh mushrooms, and garlic, cook until liquid nearly evaporates, about 5 minutes.
  4. Add rice, stirring to coat. Deglaze the pan with wine; cook, stirring constantly, until absorbed, about 2 minutes. Reduce heat to medium-low.
  5. Stir in 1 cups warm broth, simmer rice, stirring often, until liquid is absorbed, 3-4 min. Continue adding broth in 1 cup increments, stirring often, until liquid is absorbed, and rice is creamy, about 20 min. total.
  6. Stir in peas, 1/4 cup Parmesan, minced thyme, salt, and pepper. Garnish servings with Parmesan and thyme springs, serve immediately.

Amount Per Serving (4)

  • Calories: 300
  • Protein: 20 grams
  • Carbohydrate: 81 grams
  • Fat: 18 grams
  • Cholesterol: 30 mg
  • Sodium: 868 mg
  • Fiber: 9 grams

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Adpated from Vegetarian today, April 2017