Mixed wild mushroom risotto

1 servings

Ingredients

Quantity Ingredient
3 cups Canned vegetable broth
1 cup Dry white wine
2 tablespoons Butter; (1/4 stick)
8 ounces Sliced fresh mixed wild mushrooms; (such as stemmed
; shiitake, crimini
; and oyster), up to
; 10
2 tablespoons Chopped fresh thyme or 2 teaspoons dried
1 cup Arborio or medium-grain white rice
¼ cup Grated Parmesan cheese

Directions

Bring broth and wine to simmer in heavy small saucepan. Cover pan; keep warm.

Melt butter in heavy medium saucepan over medium-high heat. Add mushrooms and 1 tablespoon thyme. Saut‚ until mushrooms soften, about 3 minutes. Mix in rice. Add all but ¼ cup of broth mixture. Reduce heat to medium.

Simmer uncovered until rice is almost tender, stirring occasionally, about 18 minutes. Add remaining broth; simmer until rice is tender and risotto is creamy, stirring occasionally, about 5 minutes. Mix in cheese and 1 tablespoon thyme. Season with salt and pepper.

Makes 2 servings (can be doubled).

Bon Appetit October 1999

Converted by MC_Buster.

Per serving: 455 Calories (kcal); 29g Total Fat; (85% calories from fat); 9g Protein; 3g Carbohydrate; 78mg Cholesterol; 618mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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