Portuguese Mushroom Risotto Recipe

Name: Portuguese Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces butter; 1 tablespoon olive oil; 1 onion, finely chopped; 1 lemon, zest and juice; 9 ounces risotto rice; 9 ounces button mushrooms, sliced; 4 ounces oyster mushrooms, torn; 10 green olives, pitted and sliced; 1/2 cup white wine; 2 1/2 cups vegetable stock

Servings: persons

2 ounces butter
1 tablespoon olive oil
1 onion, finely chopped
1 lemon, zest and juice
9 ounces risotto rice
9 ounces button mushrooms, sliced
4 ounces oyster mushrooms, torn
10 green olives, pitted and sliced
1/2 cup white wine
2 1/2 cups vegetable stock

1
Heat butter and oil in a large saucepan.
2
Stir in the chopped onion and lemon zest and cook gently for 3 minutes. Stir in the rice and cook for 3 minutes.
3
Add the mushrooms and olives and stir until well coated.
4
Add the lemon juice and wine and cook slowly, stirring, until the liquid has been absorbed.
5
Add half the quantity of stock and cook slowly, stirring, until the liquid has been absorbed.
6
Pour in the remaining stock and continue to cook slowly, stirring, until the rice is tender and the liquid absorbed.

411

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: 2 ounces butter, 1 tablespoon olive oil, 1 onion, finely chopped, 1 lemon, zest and juice, and more.

Yes, Portuguese 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.

Portuguese Mushroom Risotto

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