Roasted Mushroom Risotto With Parsley Recipe

Name: Roasted Mushroom Risotto With Parsley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Risotto Blanco (Recipe 310695); 2 pints chicken stock; 2 tablespoons olive oil; 2 tablespoons butter; 1 large onion, finely chopped; 2 garlic cloves, finely chopped; 1/2 head celery, finely chopped; 2 cups risotto rice; 2 cups dry white wine or 2 cups vermouth; sea salt; black pepper, freshly ground; 5 tablespoons butter; 4 ounces parmesan cheese, finely grated; Additional Ingredients; 7 ounces wild mushrooms, cleaned and torn; olive oil; sea salt; black pepper, freshly ground; 1 bulb of garlic, cloves peeled and halved; 1 bunch fresh thyme, leaves picked; 1 tablespoon butter; 1 bunch fresh parsley, very finely chopped; 1 lemon; parmesan cheese, grated

Servings: persons

Risotto Blanco (Recipe 310695)
2 pints chicken stock
2 tablespoons olive oil
2 tablespoons butter
1 large onion, finely chopped
2 garlic cloves, finely chopped
1/2 head celery, finely chopped
2 cups risotto rice
2 cups dry white wine or 2 cups vermouth
sea salt
black pepper, freshly ground
5 tablespoons butter
4 ounces parmesan cheese, finely grated
Additional Ingredients
7 ounces wild mushrooms, cleaned and torn
olive oil
sea salt
black pepper, freshly ground
1 bulb of garlic, cloves peeled and halved
1 bunch fresh thyme, leaves picked
1 tablespoon butter
1 bunch fresh parsley, very finely chopped
1 lemon
parmesan cheese, grated

1
Preheat the oven to 400 degrees.
2
Start making your risotto bianco.
3
When you come to step # 11, you need to roast your mushrooms so heat a heavy-bottomed oven proof frying pan or baking pan until medium hot and add a splash of oil.
4
Fry the mushrooms for a minute or 2, until they begin to color, and season with salt and pepper.
5
Add the garlic, thyme, and butter and mix together.
6
Place the pan in the preheated oven and roast the mushrooms for 6 minutes or so, until cooked through and rich in flavor.
7
At step 12 of the bianco, when you add the butter and Parmesan, stir in all the parsley.
8
Roughly chop half the roasted mushrooms and garlic and stir into the risotto, adding a good squeeze of lemon juice to balance the flavors.
9
Divide between the plates and sprinkle over the remaining mushrooms.
10
Serve with grated Parmesan.

995

kcal

Calories

Fat

116

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.

How did you like this recipe?

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

You need 24 ingredients. The key ingredients include: Risotto Blanco (Recipe 310695), 2 pints chicken stock, 2 tablespoons olive oil, 2 tablespoons butter, and more.

Yes, Roasted Mushroom Risotto With Parsley 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.

Roasted Mushroom Risotto With Parsley

How did you like this recipe?

Frequently Asked Questions