Risotto, Gourmet Mushroom

  • SERVING SIZE   178 g   ( NA ) 
  • 2½: cups vegetable broth, divided
  • 2 Tbs olive oil, divided
  • 1¼ cup (113.5g) white button or portobello mushrooms, thinly sliced
  • 1 shallot, diced
  • ¾ cup Cambrooke Short Grain Rice
  • ¼ cup dry white wine
  • salt & freshly ground black pepper to taste
  • 2 Tbs butter
  • 2 Tbs Cambrooke Cheddar Shredded Cheese
  • Heat 1 Tbs olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
  • Add 1 Tbs olive oil to skillet, and stir in the shallots. Cook 1 minute. Add (dry) rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add ½ cup broth to the rice, and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
  • Remove from heat, and stir in mushrooms with their liquid, butter, and cheddar shreds. Season with salt and pepper to taste.
  • SUGGESTION: Wine can be substituted with additional broth or for an even creamier experience, substitute any amount of liquid broth or wine with full fat coconut milk!
  • Mushrooms can be replaced with any kind of vegetables of choice.
Per Recipe Per Serving
Protein, g 7 1.4
Calories 1005 200
Nutrition Facts Panel