Ingredients:
Makes 4 (generous) servings
- 6 cups chicken broth, divided
- 3 tbsp olive oil, divided
- 1/4 tsp salt
- 225g portobello mushrooms, thinly sliced
- 225g white mushrooms, thinly sliced
- 2 shallots, diced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- sea salt to taste
- freshly ground black pepper to taste
- 3 tbsp chives, finely chopped
- 4 tbps butter
- 1/3 cup freshly grated Parmesan
In a saucepan, warm the broth over low heat. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook for 1 minute. Add the rice, stirring to coat with oil, and cook for about 2 minutes. When the rice has taken on a pale, golden color, pour in the wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
Nutrition Facts:
Calories (kcal): 431
Protein: 11.3g
Carbohydrates: 56.6g
Fat: 16.6g
Fiber: 2.7g
Salt: 1.13g
Adapted from Original Recipe
0 comments:
Post a Comment