Parmesan Cheese Risotto With Mushrooms Recipe

Name: Parmesan Cheese Risotto With Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups vegetable stock (I used chicken) or 4 cups chicken stock (I used chicken); 2 tablespoons olive oil (I used olive) or 2 tablespoons vegetable oil (I used olive); 1 cup risotto rice; 2 garlic cloves, crushed; 1 onion, chopped; 2 celery ribs, chopped (I omitted this); 1 red peppers (I used green) or 1 green bell pepper, seeded and chopped (I used green); 8 ounces canned mushrooms, thinly sliced; 1 tablespoon chopped fresh oregano (I used dried) or 1 teaspoon dried oregano (I used dried); 1/4 cup sun-dried tomato packed in oil, drained and chopped; 1/2 cup finely grated parmesan cheese; salt and pepper

Servings: persons

4 cups vegetable stock (I used chicken) or 4 cups chicken stock (I used chicken)
2 tablespoons olive oil (I used olive) or 2 tablespoons vegetable oil (I used olive)
1 cup risotto rice
2 garlic cloves, crushed
1 onion, chopped
2 celery ribs, chopped (I omitted this)
1 red peppers (I used green) or 1 green bell pepper, seeded and chopped (I used green)
8 ounces canned mushrooms, thinly sliced
1 tablespoon chopped fresh oregano (I used dried) or 1 teaspoon dried oregano (I used dried)
1/4 cup sun-dried tomato packed in oil, drained and chopped
1/2 cup finely grated parmesan cheese
salt and pepper

1
Bring the stock to a boil in a pan, then reduce the heat and keep simmering gently over low heat while you are cooking the risotto.
2
Heat the oil in a deep pan. Add the rice and cook over low heat, stirring constantly, for 2-3 minutes, until the grains are thoroughly coated in oil and translucent.
3
Add the garlic, onion, celery, and bell pepper and cook, stirring frequently, for 5 minutes. Add the mushrooms and cook for 3-4 minutes. Stir in the oregano.
4
Gradually add the hot stock, a ladeful at a time. Stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles. Cook for 20 minutes, or until all the liquid is absorbed and the rice is creamy.
5
Add the sun-dried tomatoes 5 minutes before the end of cooking time and season to taste with salt and pepper.
6
Remove the risotto from the heat and stir in the Parmesan until it melts. Ready to serve!

808

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: 4 cups vegetable stock (I used chicken) or 4 cups chicken stock (I used chicken), 2 tablespoons olive oil (I used olive) or 2 tablespoons vegetable oil (I used olive), 1 cup risotto rice, 2 garlic cloves, crushed, and more.

Yes, Parmesan Cheese Risotto With Mushrooms falls under the General 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.

Parmesan Cheese Risotto With Mushrooms

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