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Classic Mushroom Risotto (Pantry Remix)

Name: Classic Mushroom Risotto (Pantry Remix)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 cups Arborio rice; 10 oz Mixed mushrooms; 5 cups Tomatoes; 2 medium Onion; 0.5 cup Dry white wine; 3 tbsp Butter; 0.5 cup Parmesan cheese; 1 tbsp Olive oil

A pantry-adapted take on Classic Mushroom Risotto — uses Tomatoes instead of Vegetable broth, Onion instead of Shallots. Nutrition is approximate.

Prep 15 minCook 30 minTotal 45 min4 servingshard

italianvegetariancomfort-foodPantry Remix

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Ingredients

Arborio rice1.5 cups
Mixed mushrooms10 oz
Tomatoes5 cups
Onion2 medium
Dry white wine0.5 cup
Butter3 tbsp
Parmesan cheese0.5 cup
Olive oil1 tbsp

Instructions

1
In a saucepan, warm the Tomatoes over low heat and keep it warm.
2
In a large skillet, heat olive oil and 1 tablespoon of butter. Sauté sliced mushrooms until browned, then remove them and set aside.
3
Add remaining butter to the skillet and sauté finely chopped Onion until soft.
4
Add the Arborio rice, stirring quickly to coat the grains in butter for about 2 minutes.
5
Pour in the white wine, stirring constantly until the liquid is fully absorbed.
6
Add a ladleful of warm broth to the rice, stirring constantly. Wait until the liquid is fully absorbed before adding the next ladleful.
7
Continue this process for about 20 minutes until the rice is creamy but still al dente.
8
Stir the cooked mushrooms, grated parmesan, and any remaining butter back into the risotto. Season to taste and serve immediately.

Nutrition

Estimated, per serving

420kcal

Calories

10g

Protein

58g

Carbs

14g

Fat

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