Hello Fresh Mushroom Risotto Recipes
GOURMET MUSHROOM RISOTTO
Authentic Italian-style risotto cooked the slow and painful way, but oh so worth it. Complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the center).
Provided by Myleen Sagrado Sjödin
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- In a saucepan, warm the broth over low heat.
- Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
- Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
- Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
Nutrition Facts : Calories 430.6 calories, Carbohydrate 56.6 g, Cholesterol 29.3 mg, Fat 16.6 g, Fiber 2.7 g, Protein 11.3 g, SaturatedFat 6.6 g, Sodium 1130.8 mg, Sugar 4.4 g
BACON & MUSHROOM RISOTTO
A one-pan family favourite of Italian rice that's quick to prepare and low in calories, too
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 7
Steps:
- Heat the oil in a deep frying pan and cook the onion and bacon for 5 mins to soften. Add the mushrooms and cook for a further 5 mins until they start to release their juices. Stir in the rice and cook until all the juices have been absorbed.
- Add the stock, a ladleful at a time, stirring well and waiting for most of the stock to be absorbed before adding the next ladleful - it will take about 20 mins for all the stock to be added. Once the rice is cooked, season and serve with the grated Parmesan.
Nutrition Facts : Calories 452 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 1.9 milligram of sodium
RISOTTO WITH WILD MUSHROOMS AND SCALLOPS
Steps:
- Place a large, deep skillet over medium-high heat and drizzle with a 2-count of oil. When the oil is hot, sprinkle the scallops with salt and pepper and brown well on both sides, about 2 minutes. Remove to a plate and cover to keep warm while you make the risotto.
- Reduce the heat to medium. Drizzle in another 2-count of olive oil. Add the onion and garlic and cook, stirring, for 5 minutes until soft. Toss in the mushrooms and herbs and cook until the mushrooms lose their liquid and are lightly browned, about 10 minutes. Season with salt and pepper. Add the rice and stir 2 minutes to coat with the oil; the grains will turn opaque. Season again. Stir in the wine and cook 1 minute to evaporate the alcohol.
- Now pour in 1 cup of the warm stock and stir with a wooden spoon until the rice has absorbed all of the liquid. Add another cup of stock. Continue in this way, stirring constantly and adding the stock 1 cup at a time, allowing the rice to absorb the liquid before adding more. (You may not need all of the stock; the risotto is done when it is slightly firm but creamy.) Fold in the scallops with the last cup of stock to warm them up. When the risotto is cooked, fold in the butter and cheese, and drizzle with a little more olive oil. Serve hot. Garnish with parsley.
More about "hello fresh mushroom risotto recipes"
CHICKEN, MUSHROOM & THYME BAKED RISOTTO RECIPE | HELLOFRESH
From hellofresh.co.nz
Cuisine ItalianTotal Time 55 minsEstimated Reading Time 2 mins
- Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Pick the thyme leaves. Thinly slice the button mushrooms. Cut the chicken thigh into 2cm chunks. TIP: Hold each thyme sprig at the top, then gently run your fingers down to remove the leaves. If the sprigs are very soft, you can just chop them instead.
- In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken and cook, tossing occasionally, until browned, 3-4 minutes. Season with a pinch of salt and pepper and transfer to a plate. TIP: The chicken will finish cooking in step 4!
- Return the pan to a high heat with a drizzle of olive oil and 1/2 the butter. When the oil is hot, add the sliced mushrooms and cook until browned, 5 minutes. Add the onion, garlic and thyme and cook until softened and fragrant, 3-4 minutes.
- Add the arborio rice, the water and chicken stock to the pan with the mushrooms. Return the chicken to the pan (along with any chicken resting juices). Bring to the boil, then transfer the risotto to a medium baking dish. Cover with foil and bake until the liquid is absorbed and the rice is ‘al dente’, 24-28 minutes. Halfway through cooking, stir through a splash of water. TIP: 'Al dente’ means the rice is cooked through but has a tiny bit of firmness left in the middle.
OVEN BAKED RISOTTO WITH BACON & MUSHROOMS - HOME & PLATE
From homeandplate.com
Reviews 7Servings 6Cuisine ItalianCategory Side Dish
- Preheat the oven to 425°F. In a large pot on medium heat, fry the chopped bacon until crispy. Remove to a paper towel lined plate.
- Remove the bacon grease from the pan. Add the olive oil and onion and sauté until translucent, about 3-4 minutes. Add the rice and stir for a minute. Pour in the wine and mix until the the wine has been absorbed by the rice. Season with freshly ground pepper and stir in the water and chicken broth.
- Transfer the rice mixture to a casserole pan and place in the oven. Add the mushrooms and butter to the pot and cook until soft. Stir in the cooked bacon and fresh thyme. Transfer the mushrooms and bacon to the casserole pan and stir the risotto to incorporate.
- Return the pan to the oven and bake the risotto until the liquid has been absorbed, for a total of 30 minutes.
BAKED KUMARA & MUSHROOM RISOTTO RECIPE | HELLOFRESH
From hellofresh.co.nz
Cuisine ItalianTotal Time 40 minsEstimated Reading Time 2 mins
- Preheat the oven to 220°C/200°C fan-forced. Cut the kumara (unpeeled) into 1cm chunks. Place the kumara, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then bake until tender, 25-30 minutes. TIP: Cut the kumara to the correct size so it cooks in the allocated time!
- While the kumara is roasting, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Pick and thinly slice the sage leaves. Roughly chop the pecans. Heat a medium frying pan over a medium-high heat. Add the pecans and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl.
- Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook, stirring, until softened, 5 minutes. Add the garlic and sage and cook until fragrant, 1 minute. Add the arborio rice and stir to coat. Add the water and vegetable stock and bring to the boil. Remove from the heat, then transfer the risotto to a medium baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is ‘al dente’, 24-28 minutes.
- When the risotto has 15 minutes cook time remaining, roughly chop the baby spinach leaves. Thinly slice the button mushrooms. Return the frying pan to a high heat with a drizzle of olive oil and add 1/2 the butter. Add the sliced mushrooms and cook until browned, 5-6 minutes. Add the baby spinach and cook until wilted, 1-2 minutes. Season with salt and pepper.
PORCINI MUSHROOM BAKED RISOTTO RECIPE | HELLOFRESH
From hellofresh.co.nz
Cuisine ModernTotal Time 50 mins
- Preheat the oven to 220°C/200°C fan-forced. In a medium saucepan, combine the water, dried porcini mushrooms and crumbled vegetable stock cubes. Bring to the boil over a high heat, then remove the pan from the heat and set aside. Finely chop the brown onion. Thinly slice the button mushrooms (see ingredients list). Finely chop the garlic (or use a garlic press).
- In a large frying pan, heat 1/2 the butter and a drizzle of olive oil over a medium-high heat. Add the onion and sliced mushrooms and cook, stirring, until tender, 5 minutes. Add the garlic and arborio rice and cook, stirring, until the garlic is fragrant, 1-2 minutes.
- Pour the porcini mixture into the frying pan with the rice and bring to the boil. Transfer the risotto to a medium baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is ‘al dente’, 24-28 minutes. TIP: 'Al dente' means the rice is cooked through but still has a bit of firmness in the middle.
- While the risotto is baking, wash out the frying pan and return to a medium-high heat. Add the flaked almonds and toast until golden, 2-3 minutes. Set aside in a small bowl. In a medium bowl, combine the balsamic vinegar, honey and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Season with salt and pepper and mix well. Thinly slice the pear. Add the rocket leaves and pear to the dressing and toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.
TRUFFLE & MUSHROOM RISOTTO RECIPE | HELLOFRESH
From hellofresh.co.nz
Cuisine ItalianTotal Time 40 minsEstimated Reading Time 2 mins
- Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Thinly slice the button mushrooms.
- In a large frying pan, melt 1/2 the butter with a drizzle of olive oil over a medium-high heat. Add the onion and sliced mushrooms and cook, stirring, until tender, 5-6 minutes. Add the garlic, garlic & herb seasoning and arborio rice and cook, stirring, until fragrant, 1-2 minutes.
- Add the water and vegetable stock to the frying pan with the rice and bring to the boil. Transfer the risotto to a medium baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is ‘al dente’, 24-28 minutes. TIP: 'Al dente' means the rice is cooked through but still has a bit of firmness in the middle.
- While the risotto is baking, finely chop the parsley leaves and roasted hazelnuts. In a medium bowl, combine the balsamic vinegar, honey, a small drizzle of olive oil and a pinch of salt and pepper. Thinly slice the cucumber into half-moons. Thinly slice the pear (see ingredients list). Add the cucumber, pear and 1/2 the baby spinach leaves to the bowl with the dressing and toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.
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