By Jennifer Bridges
Finely chop the onion and slice the mushrooms. Grate the Parmesan cheese and set aside.
In a saucepan, bring the stock to a simmer. Keep it warm on a low heat.
In a large, heavy-bottomed pan, heat the olive oil and half the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the sliced mushrooms to the pan and cook until they release their moisture and turn golden brown, about 5-7 minutes.
Add the Arborio rice to the pan and stir to coat the grains with oil and butter. Cook for 2 minutes until the edges of the rice are translucent.
Pour the white wine into the rice mixture and stir until it has been absorbed.
Begin adding the warm stock, one ladle at a time, stirring frequently. Wait until almost all the liquid is absorbed before adding the next ladle of stock. Continue this process, stirring frequently, until the rice is creamy and just tender, about 18-20 minutes.
Stir in the remaining butter, Parmesan cheese, salt, and black pepper. Mix in the mixed greens and allow them to wilt slightly from the residual heat.
Taste the risotto and adjust seasoning if needed. Serve hot, garnished with extra Parmesan if desired.
How did this recipe turn out? Let others know!
to rate this recipe
This Main Course Vegetarian Italian recipe is ready in 45 minutes and features Arborio rice, Mixed mushrooms, Parmesan cheese and other delicious ingredients. Contains 520 calories total.
Finely chop the onion and slice the mushrooms. Grate the Parmesan cheese and set aside.
In a saucepan, bring the stock to a simmer. Keep it warm on a low heat.
In a large, heavy-bottomed pan, heat the olive oil and half the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the sliced mushrooms to the pan and cook until they release their moisture and turn golden brown, about 5-7 minutes.
Add the Arborio rice to the pan and stir to coat the grains with oil and butter. Cook for 2 minutes until the edges of the rice are translucent.
Pour the white wine into the rice mixture and stir until it has been absorbed.
Begin adding the warm stock, one ladle at a time, stirring frequently. Wait until almost all the liquid is absorbed before adding the next ladle of stock. Continue this process, stirring frequently, until the rice is creamy and just tender, about 18-20 minutes.
Stir in the remaining butter, Parmesan cheese, salt, and black pepper. Mix in the mixed greens and allow them to wilt slightly from the residual heat.
Taste the risotto and adjust seasoning if needed. Serve hot, garnished with extra Parmesan if desired.
Calories per Serving: 520
Your Rating:
