Mushroom Risotto With White Wine Recipe

Name: Mushroom Risotto With White Wine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup brown rice; 1 1/2 cups white wine, pinot grigio is good; 1/2 cup water; 1/4 cup olive oil; 1 vegetable bouillon cube; 1/2 lb white mushroom; 1 ounce dried funghi porcini or 1 ounce chanterelle mushroom; 1 onion, sliced; 2 garlic cloves, minced; 1/2 teaspoon saffron (optional); 1/4 cup parmesan cheese (optional); salt and pepper

Servings: persons

1 cup brown rice
1 1/2 cups white wine, pinot grigio is good
1/2 cup water
1/4 cup olive oil
1 vegetable bouillon cube
1/2 lb white mushroom
1 ounce dried funghi porcini or 1 ounce chanterelle mushroom
1 onion, sliced
2 garlic cloves, minced
1/2 teaspoon saffron (optional)
1/4 cup parmesan cheese (optional)
salt and pepper

1
Preheat oven at 450 degrees.
2
Pour the wine, water and vegetable bouillon in a pan and let sit in medium to low heat.
3
Saute the onion in olive oil for about 5 minutes. Then, add the garlic, saffron, thyme, salt and pepper. Saute for another 2-3 minutes.
4
Add the rice and stir well for about 5 minutes.
5
Add the warm mix of wine, water and bouillon. Stir well.
6
Put the pan in the oven for about 20 minutes. If rice is still not completely cooked after 20 minutes, add more water or wine and leave in the oven for another 10-15 minutes.
7
Add the parmesan cheese at the end.

425

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 12 ingredients. The key ingredients include: 1 cup brown rice, 1 1/2 cups white wine, pinot grigio is good, 1/2 cup water, 1/4 cup olive oil, and more.

Yes, Mushroom Risotto With White Wine 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 With White Wine

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