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Add a photoMushroom Risotto with white wine, thyme and Parmesan cheese
Ingredientes
- 3 cups canned vegetable broth
- 1 cup dry white wine
- 2 tablespoons (1/4 stick) butter
- 10 to 14 ounces sliced fresh mixed wild mushrooms (shiitake, crimini, oyster, etc.)
- 2 teaspoons dried thyme
- 1 cup Arborio rice
- 1/3 cup grated Parmesan cheese
Direcciones
- Bring broth and wine to simmer separate pot.
- Cover, keep warm.
- Chop thyme into smaller, more edible pieces to bring out the flavor.
- Melt butter in heavy medium saucepan over medium-high heat.
- Add mushrooms and 1 teaspoon thyme.
- Sauté until mushrooms soften, about 3 minutes.
- Mix in rice and heat for 1-2 additional minutes.
- Reduce heat to medium and start adding the broth gradually, adding more as rice absorbs it.
- Reduce heat to simmer before adding last ½ cup or so of broth.
- Mix in cheese and 1 teaspoon thyme.
- Season with salt and pepper.
- Note: Not heating the wine and adding it towards the end increases the wine flavor.
- Nice additions: Towards the end to not overcook, add corn (frozen works just fine) or sautéed prawns.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 764g | |
| Recipe makes 2 servings | |
| Calories 711 | |
| Calories from Fat 154 | 22% |
| Total Fat 17.57g | 22% |
| Saturated Fat 10.42g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 1766mg | 74% |
| Potassium 810mg | 23% |
| Total Carbs 96.06g | 26% |
| Dietary Fiber 7.7g | 26% |
| Sugars 4.73g | 3% |
| Protein 19.17g | 31% |
Comentarios
22 de Diciembre de 2010I made this using freshly foraged Blewitts. I followed both the notes about wine and corn because, well... I love both. It's delicious!
