Mixed Wild Mushroom Risotto

Mixed Wild Mushroom Risotto
Mixed Wild Mushroom Risotto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 3

    cups canned vegetable broth

  • 1

    cup dry white wine

  • 2

    tablespoons butter - (1/4 stick)

  • 8

    ounces fresh mixed wild mushrooms - (to 10 oz) sliced (such as stemmed shiitake, crimini and oyster)

  • 2

    tablespoons chopped fresh thyme (or 2 tspns dried thyme)

  • 1

    cup arborio or medium-grain white rice

  • 1/4

    cup grated Parmesan cheese

  • Salt to taste

  • Freshly-ground black pepper to taste

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. Sauté until mushrooms soften, about 3 minutes. Mix in rice. Add all but 1/4 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. This recipe yields 2 servings (can be doubled).

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: