Mushroom And Sun-Dried Tomato Risotto Recipe

Name: Mushroom And Sun-Dried Tomato Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups vegetable broth; 1 cup dried shiitake mushroom; 3 tablespoons olive oil; 1 cup finely chopped shallot; 3 cups thinly sliced cremini mushrooms; 1/4 cup chopped sun-dried tomato; 2 garlic cloves, minced; 1 tablespoon minced fresh thyme; 2 teaspoons minced fresh rosemary; 1/2 teaspoon ground nutmeg; 1/2 teaspoon salt; fresh ground black pepper; 1 1/2 cups arborio rice; black truffle oil (optional)

Servings: persons

6 cups vegetable broth
1 cup dried shiitake mushroom
3 tablespoons olive oil
1 cup finely chopped shallot
3 cups thinly sliced cremini mushrooms
1/4 cup chopped sun-dried tomato
2 garlic cloves, minced
1 tablespoon minced fresh thyme
2 teaspoons minced fresh rosemary
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
fresh ground black pepper
1 1/2 cups arborio rice
black truffle oil (optional)

1
Bring broth to a simmer in a medium-size saucepan.
2
Add dried shiitake mushrooms and simmer for about 2 minutes, until the mushrooms are tender.
3
Using a slotted spoon, transfer the mushrooms to a plate.
4
When cool enough to handle, coarsely chop them.
5
Cover the broth and keep warm over very low heat.
6
In a medium-size saucepan over moderate heat, sautee the shallots for about 5 minutes; add the cremini mushrooms and sun-dried tomatoes, and cook until mushrooms are tender and most of the moisture has been released, about 7 minutes.
7
Add the garlic, shiitakes, herbs, spices and salt; sautee another 3 minutes.
8
Add the rice and stir with a wooden spoon for 2 minutes.
9
Add 1 C of broth; stirring often, simmer until the liquid is absorbed, about 6 minutes.
10
Continue to cook and stir, adding more broth by cupfuls, until the rice is tender and creamy and all the broth is absorbed. (If the rice is not tender yet but you are out of broth, keep adding water in the same manner as the broth until the rice is tender and creamy.).
11
This should take about 30 minutes.
12
Spoon onto plates and sprinkle some truffle oil over each serving if you like.

508

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 cups vegetable broth, 1 cup dried shiitake mushroom, 3 tablespoons olive oil, 1 cup finely chopped shallot, and more.

Yes, Mushroom And Sun-Dried Tomato Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom And Sun-Dried Tomato Risotto

How did you like this recipe?

Frequently Asked Questions