Risotto with Wild Mushrooms, Pine Nuts and Parsley Recipe

Name: Risotto with Wild Mushrooms, Pine Nuts and Parsley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 3 tablespoons raw pine nuts; 1 large onion, peeled and finely chopped 2 cloves garlic, peeled and smashed; 2 cups risotto rice; 1 1/2 cups dry white wine; 10 cups warm chicken broth, water or a combination; Sea salt and freshly ground black pepper; 4 tablespoons unsalted butter; 3 ounces freshly grated Parmesan; Sea salt; 1/2 cup mascarpone cheese, at room temperature; 3 tablespoons olive oil; 1 tablespoon unsalted butter; 1 pound mixed wild mushrooms, such as cremini or shiitake, trimmed and halved; Sea salt and freshly ground black pepper; 2 tablespoons freshly chopped parsley

Servings: persons

3 tablespoons olive oil
3 tablespoons raw pine nuts
1 large onion, peeled and finely chopped 2 cloves garlic, peeled and smashed
2 cups risotto rice
1 1/2 cups dry white wine
10 cups warm chicken broth, water or a combination
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter
3 ounces freshly grated Parmesan
Sea salt
1/2 cup mascarpone cheese, at room temperature
3 tablespoons olive oil
1 tablespoon unsalted butter
1 pound mixed wild mushrooms, such as cremini or shiitake, trimmed and halved
Sea salt and freshly ground black pepper
2 tablespoons freshly chopped parsley

1
1.
2
For the risotto: Heat 1 tablespoon of the oil in a large pot over medium-high heat.
3
Add the pine nuts and cook, stirring frequently, until golden, about 3 minutes.
4
Remove the pine nuts and set aside.
5
Return the pot to the heat and add the remaining 2 tablespoons oil, onion and garlic.
6
Season with 1 teaspoon sea salt.
7
Cook, stirring frequently, until softened but not brown, about 15 minutes.
8
2.
9
Increase the heat to high and stir in the rice.
10
Cook, stirring, until the rice is lightly toasted, about 2 minutes.
11
Add the wine and keep stirring until the liquid has almost completely evaporated.
12
Lower the heat, add a ladle of warm broth (about 1/2 cup) and a pinch of salt to the pot.
13
Cook, stirring, until most of the liquid has evaporated.
14
Keep adding the broth, one ladle at a time, stirring until each portion is absorbed.
15
Continue until the rice is soft and creamy with just a little bite (al dente), 25 to 30 minutes total.
16
Stir in the butter, Parmesan and mascarpone.
17
Stir in toasted pine nuts.
18
3.
19
For the topping: Meanwhile, heat the oil and butter in a large skillet.
20
Add the mushrooms and cook until softened but still meaty, 8 to 10 minutes.
21
Season with salt and pepper.
22
4.
23
Divide the risotto between 4 bowls.
24
Top with the mushrooms and parsley.
25
Serve warm.

1936

kcal

Calories

Fat

Carbs

211

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 16 ingredients. The key ingredients include: 3 tablespoons olive oil, 3 tablespoons raw pine nuts, 1 large onion, peeled and finely chopped 2 cloves garlic, peeled and smashed, 2 cups risotto rice, and more.

Yes, Risotto with Wild Mushrooms, Pine Nuts and Parsley 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.

Risotto with Wild Mushrooms, Pine Nuts and Parsley

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