Mouthwatering Mushroom Risotto
This quick recipe is mouth watering and simple. If you can stir, then you can make this delicious mushroom risotto that your family will love!
- 6 cups chicken broth
- 3 tablespoons olive oil divided use
- 2 pounds mushrooms thinly sliced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 medium shallots minced (about 1/2 cup)
- 1 1/2 cups arborio rice
- 4 tablespoons butter
- 1/3 cup parmesan cheese freshly grated
In a medium saucepan, heat the chicken broth to a simmer.
In a large skillet, heat 1 tablespoon of olive oil over high heat. Add in mushrooms, season with salt and pepper, and saute until mushrooms are browned (about 3-4 minutes). Remove mushrooms from pan and set them aside for later.
In the same skillet heat 2 tablespoons of olive oil. Add the shallots and Saute for a minute or two before adding in the rice. Toast the rice in the olive oil for about 3 to 4 minutes until golden.
Pour in 1 cup of the simmering chicken broth in with the rice, stirring constantly. Once the rice absorbs all of the liquid, reduce the heat to medium and continue adding in broth 1/2 cup at a time until all 6 cups of chicken broth have been added in and absorbed completely. Stirring consistently will help the rice cook evenly. This process takes about 30 minutes.
Once all the broth has been absorbed, stir in the mushrooms, butter, and parmesan. Salt and pepper to taste.
Calories 381, Carbs 47 grams, Fat 17 grams, Protein 11 grams, Fiber 3 grams, Sugar 4 grams