Mushroom Risotto Recipe

Name: Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/8 teaspoon saffron threads; 1 yellow onion; 2 tablespoons butter; 2 tablespoons extra virgin olive oil; 1 9/16 cups mushrooms; 11/16 cup peas; 1 3/4 cups medium grain rice; 6 3/4 tablespoons dry white wine; 4 1/4 cups vegetable broth; grated Parmesan cheese

Servings: persons

1/8 teaspoon saffron threads
1 yellow onion
2 tablespoons butter
2 tablespoons extra virgin olive oil
1 9/16 cups mushrooms
11/16 cup peas
1 3/4 cups medium grain rice
6 3/4 tablespoons dry white wine
4 1/4 cups vegetable broth
grated Parmesan cheese

1
Place the saffron threads in 1/2 cup of warm water and let them infuse the water for approximately 20 minutes.
2
Place the oil and 1 tablespoon of butter in a saucepan and saute the onion for 5 minutes. Add the mushrooms, and cook for another 5 minutes. Add the peas and saute for another 5 minutes.
3
Add the rice to the pan and toast the grains.
4
Add the wine and cook until it evaporates.
5
Add the broth and cook the rice for up to 20 minutes.
6
Add the saffron threads and stir well.
7
Add remaining butter and grated Parmesan cheese and stir well. The risotto should have a dense consistency.
8
Serve warm.

487

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.

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

You need 10 ingredients. The key ingredients include: 1/8 teaspoon saffron threads, 1 yellow onion, 2 tablespoons butter, 2 tablespoons extra virgin olive oil, and more.

Yes, Mushroom Risotto falls under the Vegetarian 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 Risotto

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