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4 servings
30 min active time
50 min total time
4.0 (1 vote)
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Original
3 Tbsp | |
4 cups diced | |
6 oz diced | |
to taste | |
1 1⁄2 cups | |
4 cups | |
1⁄2 cup | |
1⁄2 cup finely diced | |
3 Tbsp sliced |
Amount per serving
Daily %
Calories
508
25%
Total Fat
24 g
31%
Cholesterol
70 mg
23%
Sodium
1060 mg
46%
Total Carbohydrates
60 g
22%
Fiber
6.0 g
22%
Total Sugar
6.1 g
Proteins
13 g
26%
Calcium
174 mg
13%
Iron
0.75 mg
4%
Potassium
411 mg
9%
Vitamin D
0.62 mcg
3%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
- 1Dice the mushroom.
- 2In a large oven-proof pan, melt the butter and sautée the mushroom over medium-high heat, until the liquid released by the mushroom is mostly evaporated. Stir occasionally. Season with salt and pepper.
- 3Meanwhile, dice the onion.
- 4When the water from the mushroom is mostly evaporated, lower the heat to medium and add the diced onion. Cook until soft.
- 5Preheat oven to 400F.
- 6Add the dry rice and stir it thoroughly in the mushroom/onion mix.
- 7Turn the heat back to medium-high. Add 50% of the broth and cook while stirring until the liquid has evaporated.
- 8Add 25% more of the broth, and bring it back to a simmer.
- 9Once the liquid is simmering, transfer the pan in the preheated oven and bake for 15 minutes. After that, the rice should be mostly cooked.
- 10Bring back the pan on the stove, on medium-heat. Remember to cover the hot handle! Add the heavy cream and remaining 25% of broth. Stir.
- 11Adjust with more liquid if the risotto is too dry or if the rice is not fully cooked.
- 12Transfer to plates. Top off with the grated cheese and fresh herbs (e.g. chives). Serve warm.
- 1Dice the mushroom.
Published by Julien Amelot