Mushroom Risotto (gf)
Indulge in the creamy and comforting taste of Mushroom Risotto
Ingredients
- 2 tbsp oil_ olive, butter or ghee
- 1 onion
- 2 cloves garlic
- 225 g (8 oz) mushrooms
- 2 tbsp white balsamic vinegar_ condimento bianco
- 500 ml chicken or vegetable broth_
- 180 g risotto rice_ arborio
- salt_
- black pepper_
- Parmesan
Instructions
- Slice the onions and mince the garlic.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Meanwhile cut the mushrooms in to thin slices.
- Add the mushrooms and cook until browned, about 8 minutes.
- Add the rice and stir to coat with the mushroom mixture. Cook for 2 minutes,.
- Stir in the Condimento Bianco, then begin adding the broth, one ladleful at a time, stirring constantly. Wait until each addition is absorbed before adding the next.
- Continue cooking and stirring until the rice is tender and the risotto is creamy, about 18-20 minutes. Add water as needed.
- Remove from heat and stir in some Parmesan cheese. Season with salt and pepper to taste.
- Serve with some parmesan cheese on top and enjoy!
Notes
You can serve this dish with any meat you like! Adding shredded chicken will make this risotto even tastier!
Nutrition Facts
Mushroom Risotto (gf)
Amount per Serving
Calories
271
% Daily Value*
Fat
8.2
g
13
%
Saturated Fat
1.3
g
8
%
Sodium
410
mg
18
%
Potassium
391
mg
11
%
Carbohydrates
41.5
g
14
%
Fiber
1.8
g
8
%
Sugar
2.6
g
3
%
Protein
6
g
12
%
Vitamin D
203
µg
1353
%
Calcium
27
mg
3
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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