Mushroom Risotto

Name: Mushroom Risotto
Total time: 1 h 20 min
Ingredients: 1 ounce dried porcini mushrooms, (1 1/2 cups); 1 ½ cups hot water; 4 teaspoons extra-virgin olive oil, divided; 1 medium leek, trimmed, washed (see Tip) and sliced (1 cup); 1 cup short-grain brown rice, (see Ingredient notes); 2 cloves garlic, minced; 1 tablespoon chopped fresh thyme, or 1 teaspoon dried; ½ cup dry white wine; 3 cups reduced-sodium chicken broth; 4 ounces cremini, or baby bella mushrooms, wiped clean, stemmed and quartered (see Ingredient notes); ½ cup freshly grated Parmesan cheese; ¼ cup chopped fresh parsley, divided; 2 teaspoons balsamic vinegar; ¼ teaspoon salt, or to taste; Freshly ground pepper, to taste

Rating: 3.25 stars

4 Ratings
4 Reviews

Although traditional risottos use refined arborio rice and require constant stirring, you can achieve excellent results with this oven-baked version using short-grain brown rice, taking advantage of its whole-grain benefits. Source: EatingWell Magazine, Winter 2003

Wendy Kalen

Gallery

Recipe Summary

total:

1 hr 20 mins

Servings:

Nutrition Profile:

Gluten-Free

Vegetarian

Low-Calorie

Nutrition Info

Directions

Step 1

Combine porcini and hot water in a small bowl. Let stand for 30 minutes. Strain, reserving the liquid. Rinse the mushrooms well under cool water; drain and chop finely. Strain the reserved liquid through a coffee filter or paper towel to remove any sand or dirt.

Advertisement
Step 2

Preheat oven to 425 degrees F.
Step 3

Heat 2 teaspoons oil in a Dutch oven or large ovenproof high-sided skillet over medium heat. Add leek and the porcini; cook, stirring often, until the leek is tender, 2 to 3 minutes. Add rice, garlic and thyme; stir to coat well. Add wine and cook until almost all evaporated, 2 to 4 minutes. Add broth and the reserved porcini liquid. Bring to a boil. Cover the pan and transfer to the oven.
Step 4

Bake until the rice is just tender but still has a little resistance and a creamy consistency, 40 to 50 minutes. If the risotto seems soupy, place it on the stovetop over medium heat and simmer for a few minutes, stirring, until it reaches the desired consistency.
Step 5

While the risotto is baking, heat the remaining 2 teaspoons oil in a nonstick skillet over medium-high heat. Add cremini and cook, stirring occasionally, until tender and browned, 5 to 7 minutes.
Step 6

When the risotto is ready, stir in the cremini, Parmesan, 2 tablespoons parsley, vinegar, salt and pepper. Sprinkle the remaining parsley on top and serve immediately.

Tips

Tip: To clean leeks: Trim and discard coarse green tops. Split leeks lengthwise with a sharp knife, beginning about 1 inch from the root end and cutting toward the green end. Leave root end attached. Swish leeks repeatedly in a basin of cold water to remove grit. Alternatively, trim roots and ragged tops. Slice leeks and place in plenty of water, then drain. Repeat a few times. The slices do not absorb water or lose flavor and the process is faster.

Ingredient notes: Use short-grain brown rice, available in natural-foods stores and large supermarkets, to achieve the characteristic creamy risotto texture.

Cremini mushrooms (sometimes called baby bella mushrooms) are a strain of button mushrooms prized for their dark hue, firm texture and rich flavor.

Nutrition Facts

Serving Size: about 1 cup

Per Serving:

349 calories; 8.7 g total fat; 2.2 g saturated fat; 9 mg cholesterol; 757 mg sodium. 509 mg potassium; 50.2 g carbohydrates; 4 g fiber; 3 g sugar; 12.8 g protein; 814 IU vitamin a iu; 10 mg vitamin c; 34 mcg folate; 141 mg calcium; 4 mg iron; 21 mg magnesium;

Exchanges:

3 1/2 starch, 1 1/2 vegetable, 1/2 medium-fat meat, 1 fat

Reviews (4)

All Reviews for Mushroom Risotto

- of Reviews

Account

More