Mixed wild mushroom risotto
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Canned vegetable broth |
| 1 | cup | Dry white wine |
| 2 | tablespoons | Butter; (1/4 stick) |
| 8 | ounces | Sliced fresh mixed wild mushrooms; (such as stemmed |
| ; shiitake, crimini | ||
| ; and oyster), up to | ||
| ; 10 | ||
| 2 | tablespoons | Chopped fresh thyme or 2 teaspoons dried |
| 1 | cup | Arborio or medium-grain white rice |
| ¼ | cup | Grated Parmesan cheese |
Directions
Bring broth and wine to simmer in heavy small saucepan. Cover pan; keep warm.
Melt butter in heavy medium saucepan over medium-high heat. Add mushrooms and 1 tablespoon thyme. Saut‚ until mushrooms soften, about 3 minutes. Mix in rice. Add all but ¼ cup of broth mixture. Reduce heat to medium.
Simmer uncovered until rice is almost tender, stirring occasionally, about 18 minutes. Add remaining broth; simmer until rice is tender and risotto is creamy, stirring occasionally, about 5 minutes. Mix in cheese and 1 tablespoon thyme. Season with salt and pepper.
Makes 2 servings (can be doubled).
Bon Appetit October 1999
Converted by MC_Buster.
Per serving: 455 Calories (kcal); 29g Total Fat; (85% calories from fat); 9g Protein; 3g Carbohydrate; 78mg Cholesterol; 618mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.