Italian

Mushroom and Artichoke Risotto is for Dinner.

Mushroom and Artichoke Risotto takes several minutes to prepare.

Mushroom and Artichoke Risotto takes 60 minutes to cook.

Mushroom and Artichoke Risotto makes 6 servings.

The ingredients for Mushroom and Artichoke Risotto are:

* White Rice, short grain, 1.5 cup
* Chicken Broth, 4 cup
* Water, tap, 1.5 cup
* Shiitake Mushrooms, 10 mushrooms
* Morels, dried, 10,
* Butter, salted, 4 tbsp
* Olive Oil, 1.5 tbsp
* Parmesan Cheese, shredded, 4 tbsp
* White Mushrooms, fresh, 10 large
* White Wine, 4 fl oz
* Onions, raw, 1 large chopped & separated in half
* Garlic, 2 cloves minced
* Artichoke hearts, quartered, 14 oz can
* 2 tbls chopped parsley

Here is how you make Mushroom and Artichoke Risotto:

1. Reconstitute mushrooms in hot water. Strain sediments and save liquid to add to stock. Finely chop mushrooms and set aside. Combine stock, water, & mushroom liquid and simmer on low on a back burner.2. Heat 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. When foaming subsides, add white mushrooms, 1 cup onions; cook, stirring occasionally, until moisture released by mushrooms evaporates and mushrooms are well browned, about 7 minutes. Stir in garlic until fragrant, about 1 minute, then transfer skillet to oven.3. Heat olive oil & 1 tbls butter in large saucepan over medium heat. Add remaining onions and cook, stirring occasionally, until onions are softened and translucent, about 9 minutes. Add rice and cook, stirring frequently, until grains' edges are transparent, about 4 minutes. Add wine and cook, stirring frequently, until rice absorbs wine. Add mushrooms, scraping skillet with a spatula, and two ladles broth and cook, stirring every 2 to 3 minutes, until liquid is absorbed, 9 to 11 minutes. Stir in additional ladle broth every 2 to 3 minutes until rice is cooked through but grains are still somewhat firm at center, 10 to 12 minutes (rice may not require all of broth). Stir in remaining 1 tablespoon butter, then stir in artichokes, Parmesan, and chopped parsley. Adjust seasoning with salt and pepper; serve immediately in warmed bowls.Serves 6Number of Servings: 6Recipe submitted by SparkPeople user SUCCUBUS.

The nutritional information for Mushroom and Artichoke Risotto is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 297.1

• Total Fat: 14.4 g
• Cholesterol: 24.5 mg
• Sodium: 1,197.8 mg
• Total Carbs: 27.6 g
• Dietary Fiber: 3.9 g
• Protein: 13.6 g

Mushroom and Artichoke Risotto is Italian cuisine.

The dietary needs meet for Mushroom and Artichoke Risotto is Vegetarian