Risotto with Mushrooms and Parmesan |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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You can use any fresh mushrooms, such as shiitake or portobello, in this recipe. Make-ahead tip: Prepare the risotto, reserving a cup of the broth mixture and leaving the rice slightly undercooked. Cool and refrigerate for up to 2 days. Reheat the risotto just before serving, adding the remaining liquid and fully cooking the rice. Ingredients:
2 cups water |
1 (14 1/2-ounce) can vegetable broth |
4 teaspoons olive oil, divided |
2 cups chopped cremini mushrooms (about 6 ounces) |
1/2 cup chopped onion |
1 1/2 cups arborio rice or other medium-grain rice |
1 cup dry white wine |
1/2 cup (2 ounces) grated fresh parmesan cheese |
1/4 cup chopped fresh parsley |
2 tablespoons chopped fresh basil |
1/4 to 1/2 teaspoon crushed red pepper |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Bring water and broth to a simmer in a saucepan (do not boil). Keep warm over low heat.
2. Heat 2 teaspoons oil in a medium saucepan over medium-high heat. Add mushrooms; saute 5 minutes or until tender. Remove mushrooms from pan.
3. Heat 2 teaspoons oil in pan over medium-high heat. Add onion; saute 2 minutes or until tender. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly.
4. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 20 minutes). Stir in mushrooms, cheese, and remaining ingredients.
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