By Brittanie Peterson
Begin by finely chopping the shallot and garlic. Slice the mixed mushrooms into even pieces.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large pan over medium heat. Add the mushrooms and cook until they have released their moisture and are golden brown, about 6-8 minutes. Season with salt and pepper. Remove from the pan and set aside.
In the same pan, add another tablespoon of olive oil and 1 tablespoon of butter. Add the chopped shallot and garlic, cook for 2 minutes until soft and fragrant, but not brown.
Add the Arborio rice to the pan and stir to coat the rice with the oil and butter. Cook for 2 minutes until the edges of the rice grains are translucent.
Pour in the white wine, if using, stirring constantly. Cook until the wine is mostly absorbed.
Begin adding the warm chicken or vegetable broth, one ladle at a time, stirring continuously. Allow each ladleful to be absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
Stir in the cooked mushrooms and half of the Parmesan cheese. Adjust seasoning with salt and pepper as needed.
In a separate bowl, toss the arugula with lemon vinaigrette. Serve alongside the mushroom risotto, topped with the remaining Parmesan cheese.
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This Italian Vegetarian Option Main Course recipe is ready in 45 minutes and features Arborio rice, Mixed mushrooms (cremini, shiitake), Chicken or vegetable broth and other delicious ingredients. Contains 500 calories total.
Begin by finely chopping the shallot and garlic. Slice the mixed mushrooms into even pieces.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large pan over medium heat. Add the mushrooms and cook until they have released their moisture and are golden brown, about 6-8 minutes. Season with salt and pepper. Remove from the pan and set aside.
In the same pan, add another tablespoon of olive oil and 1 tablespoon of butter. Add the chopped shallot and garlic, cook for 2 minutes until soft and fragrant, but not brown.
Add the Arborio rice to the pan and stir to coat the rice with the oil and butter. Cook for 2 minutes until the edges of the rice grains are translucent.
Pour in the white wine, if using, stirring constantly. Cook until the wine is mostly absorbed.
Begin adding the warm chicken or vegetable broth, one ladle at a time, stirring continuously. Allow each ladleful to be absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
Stir in the cooked mushrooms and half of the Parmesan cheese. Adjust seasoning with salt and pepper as needed.
In a separate bowl, toss the arugula with lemon vinaigrette. Serve alongside the mushroom risotto, topped with the remaining Parmesan cheese.
Calories per Serving: 500
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