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Mushroom Risotto

Winter 2003, The Essential EatingWell Cookbook (2004)

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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.


Mushroom Risotto Recipe

Makes: 4 servings, about 1 cup each

Active Time:

Total Time:

Ingredients

  • 1 ounce dried porcini mushrooms, (1 1/2 cups)
  • 1 1/2 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
  • 1/2 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)
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup chopped fresh parsley, divided
  • 2 teaspoons balsamic vinegar
  • 1/4 teaspoon salt, or to taste
  • Freshly ground pepper, to taste

Preparation

  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.
  2. Preheat oven to 425 degrees F.
  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.
  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.
  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.
  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 & Notes

  • 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

Per serving: 350 calories; 9 g fat (3 g sat, 4 g mono); 13 mg cholesterol; 49 g carbohydrates; 14 g protein; 4 g fiber; 419 mg sodium; 338 mg potassium.

Nutrition Bonus: Iron (20% daily value), Fiber (18% dv), Calcium (15% dv).

Carbohydrate Servings: 3

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


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