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Ingredients
- 6 cups chicken broth divided
- 3 tablespoons olive oil divided
- 1 pound Portobello mushrooms thinly sliced
- 1 pound white mushrooms thinly sliced
- 2 shallots diced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- sea salt to taste
- freshly ground black pepper to taste
- 4 tablespoons butter
- 1/2 cup freshly grated Parmesan cheese
Directions
- In a saucepan, warm the broth over low heat.
- Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
- Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 473g | |
| Recipe makes 6 servings | |
| Calories 400 | |
| Calories from Fat 156 | 39% |
| Total Fat 17.75g | 22% |
| Saturated Fat 7.44g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 567mg | 24% |
| Potassium 863mg | 25% |
| Total Carbs 44.93g | 12% |
| Dietary Fiber 3.4g | 11% |
| Sugars 2.82g | 2% |
| Protein 13.06g | 21% |
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