How To Make Baby Bella Mushroom Risotto Recipe
A creamy and savory risotto filled with earthy baby bella mushrooms.
Serves:
Ingredients
- 1 pound Baby Bella mushrooms, sliced
- 1 tablespoon olive oil
- 4 cups chicken or vegetable broth
- 1/2 cup dry white wine
- 1/4 cup unsalted butter
- 1 shallot, finely chopped
- 1 1/2 cups Arborio rice
- 1/2 cup grated Parmesan cheese
- Salt and pepper
Instructions
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In a large saucepan, heat the olive oil over medium-high heat. Add the mushrooms and cook until they release their moisture, stirring occasionally, about 5-6 minutes.
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Remove the mushrooms with a slotted spoon and set aside.
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In the same pan, add the butter and shallot and cook until softened, stirring occasionally, about 2-3 minutes.
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Add the Arborio rice and stir until it becomes translucent, about 2-3 minutes.
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Pour in the white wine and cook until it evaporates, stirring frequently, about 2-3 minutes.
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Begin adding the broth, one ladleful at a time, stirring frequently, until each addition is absorbed before adding the next. Continue adding the broth until the rice is cooked al dente, stirring frequently, about 20-25 minutes.
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Stir in the cooked mushrooms and Parmesan cheese, and season with salt and pepper to taste.
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Serve hot, garnished with additional Parmesan cheese and fresh herbs if desired.
Nutrition
- Calories : 405kcal
- Total Fat : 15g
- Saturated Fat : 8g
- Cholesterol : 36mg
- Sodium : 1034mg
- Total Carbohydrates : 54g
- Dietary Fiber : 3g
- Sugar : 3g
- Protein : 11g
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