Photo: Andrew Ridley
Creamy Mushroom Risotto
9 ingredients
Serves 2.
openrecipes
For a vegetarian version, substitute vegetable stock concentrate for the beef stock concentrate. This creamy risotto makes a great side dish. Or, to create a hearty vegetarian entrée, roast halved spaghetti, delicata, acorn or butternut squash, then fill the cavities with the cooked risotto.
Estimated Nutrition (whole recipe, rough)
776
Calories
41g
Protein
39g
Fat
59g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Water | not in our table | 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
- 3/4 cup mushroom gravy base
- 2 tsp. beef or vegetable stock concentrate
- 2 cups water
- 1 Tbs. olive oil
- 1/2 cup diced yellow onion
- 1/2 cup Acquerello Carnaroli rice
- 3 fresh thyme sprigs
- 1 Tbs. Marsala
- 1/4 cup grated Parmigiano-Reggiano cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes