Wild Mushroom Risotto
Updated Feb 15, 2021, Published Jan 19, 2015
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Ready for a one pot, 5 ingredient meal? This risotto is perfect when busy weeknight demand simple, fuss-free food.
Wild Mushroom Risotto
Ingredients
- 3 tablespoons extra-virgin olive oil, divided use
- 1½ pounds assorted wild mushrooms, cleaned and large mushrooms cut into pieces
- Kosher salt and freshly ground black pepper
- 2 bunches green onions, sliced, divided use
- 1½ cups Arborio rice
- 6 cups gluten-free chicken or vegetable broth, heated
- ½ cup Parmesan cheese or dairy-free Parmesan substitute
Instructions
- Heat 1 tablespoon of oil in a large skillet or Dutch oven over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned, about 10 minutes. Season with salt and pepper. Remove the mushrooms from the skillet and set aside.
- Heat the remaining 2 tablespoons of oil over medium-high heat. Add the white parts of the green onions and cook for 2-3 minutes. Add the rice and cook, stirring for 3-4 minutes or until the rice is transparent. Add about 1 cup of warm broth and stir frequently until most of the broth is absorbed. Continue adding warm broth in the same manner, cooking and stirring until the liquid is absorbed, until all of the broth is used and the rice is tender and creamy. Stir in the reserved mushrooms and Parmesan cheese.
- Stir in the green portion of the green onions and serve.
Nutrition
Calories: 325kcalCarbohydrates: 50gProtein: 8gFat: 9gSaturated Fat: 2gCholesterol: 5mgSodium: 1084mgPotassium: 401mgFiber: 4gSugar: 4gVitamin A: 605IUVitamin C: 0.7mgCalcium: 104mgIron: 2.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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