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mushroom-risotto-recipe

Mushroom Risotto Recipe

This recipe is gluten free.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 300 kcal

Ingredients 

Main Ingredients

  • 1 cup Arborio rice
  • 2 cups vegetable broth
  • 1 cup mushrooms, sliced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup grated Parmesan cheese
  • 2 tablespoon olive oil
  • to taste Salt and pepper

Instructions 

  1. Heat the olive oil in a large pan over medium heat. Add the onions and garlic, and sauté until translucent.
  2. Add the mushrooms and cook until they release their juices.
  3. Stir in the Arborio rice and cook for a couple of minutes until it starts to toast.
  4. Gradually add the vegetable broth, one cup at a time, stirring constantly until the liquid is absorbed.
  5. Continue adding broth and stirring until the rice is creamy and cooked through.
  6. Stir in the Parmesan cheese and season with salt and pepper.

Nutritional Value

Calories: 300kcal | Carbohydrates: 45g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 500mg | Potassium: 250mg | Fiber: 2g | Sugar: 2g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 150mg | Iron: 2mg

Keywords

Gluten-Free
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