Brunch

Mushroom Risotto is for Side Dish.

Mushroom Risotto takes 10 minutes to prepare.

Mushroom Risotto takes 45 minutes to cook.

Mushroom Risotto makes 12 servings.

The ingredients for Mushroom Risotto are:

34 oz Chicken stock - kitchen basics
2 cups Long grain white rice, uncooked
0.75 cup Parmesan Cheese, grated
2 cup, pieces or slices Mushrooms, fresh
2 tbsp Butter, salted
2 tbsp Olive Oil
2 tsp Salt
2 tsp pepper

Here is how you make Mushroom Risotto:

1. Par boil rice in 2 cups stock and 2 cups water for 10 minutes, drain rice and set aside, when you drain the rice keep the remaining chicken stock, add remaining chicken stock and another 2 cups water, bring to simmer. 2. In large saute pan put in olive oil and butter, heat on medium until butter is melted and frothy; 3. Add mushrooms, cook until light golden brown; 4. Add rice and a ladle of the simmering stock; 5. Add Parmesan cheese, salt, and pepper 6. Stir continually, adding liquid by the ladle full until rice is al dente. The consistency of risotto should be like lava. Serving Size: Makes 12 1/2 cup servings when doneNumber of Servings: 12Recipe submitted by SparkPeople user JKKOWALSKI1.

The nutritional information for Mushroom Risotto is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 224.9

• Total Fat: 10.3 g
• Cholesterol: 15.3 mg
• Sodium: 674.6 mg
• Total Carbs: 8.6 g
• Dietary Fiber: 0.3 g
• Protein: 3.7 g

Mushroom Risotto is Italian cuisine.

The dietary needs meet for Mushroom Risotto is Gluten Free