Wild Mushroom Risotto – a delicious recipe with chicken broth, butter, olive oil, shallots, wild mushroom, arborio rice. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Bring chicken broth to simmer in medium saucepan. Reduce heat to low; cover and keep broth hot.
2
Melt 3 tbsp butter with olive oil in heavy large saucepan over medium heat. Add chopped shallots; saute 1 minute. Add wild mushrooms; cook until mushrooms are tender and juices are released, about 8 minutes. Add rice and stir to coat. Add sherry and simmer until liquid is absorbed, stirring frequently, about 8 minutes. Increase heat to medium-high. Add 3/4 cup hot chicken broth and simmer until absorbed, stirring frequently. Add remaining hot chicken broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes. Stir in Parmesan cheese and chopped fresh thyme. Serve warm.
3
You may not need to use all the broth.
966
kcal
Calories
37
g
Fat
41
g
Carbs
114
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 5 1/2 cups chicken broth, 3 tablespoons butter, 3 tablespoons olive oil, 2 shallots, chopped, and more.
Yes, Wild 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.
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