Loading

Portabella Mushroom Risotto Recipe

Ingredients
  • 1 can vegetable broth (14 1/2 to 15 oz 14 1/2 ounce cans)
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 2 shallots, chopped
  • 1/2 pound portabella mushrooms, chopped
  • 1 cup medium grain rice or arborio rice
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon chopped fresh thyme
Directions
Bring vegetable broth to a simmer in a medium saucepan. Reduce heat to low; cover and keep broth hot. Melt 3 T. of butter with the olive oil in a heavy large saucepan over medium heat. Add chopped shallots; sauté 1 minute, then add the mushrooms and cook until they are tender, about 8 minutes. Add the rice and stir to coat. Increase heat to medium high and add 3/4 C of the hot vegetable broth and simmer until absorbed, stirring frequently. Add remaining hot vegetable broth 3/4 C. at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes. Stir in Parmesan cheese and chopped fresh thyme and serve immediately. Yields 4 servings.
Similar Recipes
Mushroom and Onion Risotto
olive oil
garlic
arborio rice
parmesan cheese
fresh parsley
Risotto with Shaved Truffles
olive oil
salt and pepper
shaved truffles
onion
rice
Parmesan Risotto
Arborio rice
extra virgin olive oil
garlic
butter
white wine
Loading

Portabella Mushroom Risotto Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2022 Tecstra Systems, All Rights Reserved, RecipeTips.com