Photos of Oyster Mushroom and Parmesan Risotto Recipe
How To Make Oyster Mushroom and Parmesan Risotto Recipe
A creamy and savory risotto full of oyster mushrooms and Parmesan cheese.
Serves:
Ingredients
- 6 cups chicken or vegetable broth
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups Arborio rice
- 1 cup dry white wine
- 2 cups oyster mushrooms, sliced
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
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In a saucepan, heat the chicken or vegetable broth and keep it simmering.
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In a large pot, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
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Add Arborio rice and stir to coat with oil, cooking for 1-2 minutes.
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Pour in wine and stir until it has been fully absorbed by the rice.
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Begin adding simmering broth, one ladleful at a time, stirring frequently until each addition has been absorbed before adding the next. Continue until the rice is tender and creamy.
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Meanwhile, in a separate pan, sauté oyster mushrooms in olive oil until tender and golden brown. Add the mushrooms and Parmesan cheese to the risotto.
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Stir well and season with salt and pepper to taste. Serve hot.
Nutrition
- Calories : 487kcal
- Total Fat : 11g
- Saturated Fat : 3g
- Cholesterol : 13mg
- Sodium : 1778mg
- Total Carbohydrates : 68g
- Dietary Fiber : 3g
- Sugar : 4g
- Protein : 16g
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