Photo: Andrew Ridley
Shiitake and Baby Bella Mushroom Risotto
14 ingredients
25 min + 35 min
6 servings
openrecipes
"This risotto is extremely good. I like using fresh shiitakes because they give the rice a nice texture."
Estimated Nutrition (whole recipe, rough)
679
Calories
21g
Protein
34g
Fat
71g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon olive oil
- 1/2 shallot, minced
- 4 ounces shiitake mushrooms, stems removed, caps sliced
- 3 ounces cremini mushrooms (baby bellas), sliced
- 2 tablespoons butter
- 1 3/4 cups Arborio rice
- 1 1/4 cups dry white wine
- 3 sprigs fresh thyme, chopped
- 1 pinch celery salt
- salt and pepper to taste
- 1 quart hot vegetable stock
- 2 tablespoons butter
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup chopped flat-leaf parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes