By Nathan Haskins
Heat 1 tablespoon of butter in a large pan over medium heat. Add the mixed mushrooms and sauté until they are golden brown and any liquid released has evaporated, about 5-7 minutes. Season with a pinch of salt and pepper.
Add the Arborio rice to the pan with the mushrooms. Toast the rice for about 2 minutes, stirring frequently, until it is slightly translucent around the edges.
Gradually add the chicken or vegetable broth, 1 ladle at a time, stirring constantly, until the liquid is absorbed. Repeat this process, adding more broth and stirring until the rice is cooked al dente and creamy, which should take about 18-20 minutes.
Once the rice is cooked, remove the pan from the heat and stir in the grated Parmesan cheese until melted and well combined. Adjust seasoning with salt and pepper to taste.
In a separate bowl, prepare the arugula salad by tossing the arugula with the juice of one small lemon, 2 tablespoons of olive oil, and a pinch of salt and pepper.
Serve the risotto hot with a sprinkle of extra Parmesan on top if desired, alongside the fresh arugula salad.
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This Italian Vegetarian Main Course Salad recipe is ready in 40 minutes and features Arborio rice, Mixed mushrooms, Chicken or vegetable broth and other delicious ingredients. Contains 470 calories total.
Heat 1 tablespoon of butter in a large pan over medium heat. Add the mixed mushrooms and sauté until they are golden brown and any liquid released has evaporated, about 5-7 minutes. Season with a pinch of salt and pepper.
Add the Arborio rice to the pan with the mushrooms. Toast the rice for about 2 minutes, stirring frequently, until it is slightly translucent around the edges.
Gradually add the chicken or vegetable broth, 1 ladle at a time, stirring constantly, until the liquid is absorbed. Repeat this process, adding more broth and stirring until the rice is cooked al dente and creamy, which should take about 18-20 minutes.
Once the rice is cooked, remove the pan from the heat and stir in the grated Parmesan cheese until melted and well combined. Adjust seasoning with salt and pepper to taste.
In a separate bowl, prepare the arugula salad by tossing the arugula with the juice of one small lemon, 2 tablespoons of olive oil, and a pinch of salt and pepper.
Serve the risotto hot with a sprinkle of extra Parmesan on top if desired, alongside the fresh arugula salad.
Calories per Serving: 470
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