Mushroom Risotto To Die For Recipes

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MUSHROOM RISOTTO



Mushroom Risotto image

Delicious mushroom risotto made with vegetable broth, cream, and a variety of fresh vegetables. Serve as a side dish or filling main course.

Provided by SAF

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 45m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
3 small onions, finely chopped
1 clove garlic, crushed
1 teaspoon minced fresh parsley
1 teaspoon minced celery
salt and pepper to taste
1 ½ cups sliced fresh mushrooms
1 cup whole milk
¼ cup heavy cream
1 cup rice
5 cups vegetable stock
1 teaspoon butter
1 cup grated Parmesan cheese

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.
  • Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.
  • When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.

Nutrition Facts : Calories 438.8 calories, Carbohydrate 48.7 g, Cholesterol 49.9 mg, Fat 19.5 g, Fiber 2 g, Protein 16.9 g, SaturatedFat 9.8 g, Sodium 767.6 mg, Sugar 6.9 g

QUICK MUSHROOM RISOTTO (PILLSBURY BAKE-OFF WINNER)



Quick Mushroom Risotto (Pillsbury Bake-Off Winner) image

Credit for this simple recipe goes to Tina Repak of Pennsylvania who entered it in the 1998 Pillsbury Bake-Off. The use of instant rice shortens your time in the kitchen to complete this creamy side dish.

Provided by DuChick

Categories     White Rice

Time 20m

Yield 1/2 cup servings, 8 serving(s)

Number Of Ingredients 10

2 tablespoons butter or 2 tablespoons margarine
1/2 cup chopped onion
1 (4 1/2 ounce) jar Green Giant sliced mushrooms, drained
2 cups uncooked instant rice
1 teaspoon garlic powder
1/4 teaspoon pepper
2 (14 1/2 ounce) cans ready-to-serve chicken broth
1/3 cup whipping cream or 1/3 cup half-and-half
1/3 cup grated parmesan cheese
1 tablespoon grated parmesan cheese, if desired

Steps:

  • Melt butter in large skillet over medium-high heat. Add onion and mushrooms; cook and stir 3 minutes.
  • Add rice, garlic powder and pepper; cook 2 minutes.
  • Stir in 1 can of the broth; cook 4 minutes, stirring constantly.
  • Gradually stir in remaining can of broth; cook 7 minutes or until liquid is almost absorbed, stirring frequently.
  • Stir in whipping cream.
  • Remove from heat.
  • Stir in 1/3 cup cheese.
  • Spoon into serving dish; sprinkle with 1 tablespoon cheese.

Nutrition Facts : Calories 211.9, Fat 9.3, SaturatedFat 5.3, Cholesterol 26.4, Sodium 811.4, Carbohydrate 22.9, Fiber 1, Sugar 1.3, Protein 8.9

MUSHROOM RISOTTO TO DIE FOR



Mushroom Risotto to Die For image

The best mushroom risotto I have ever tasted. Not at all stodgy and ideal for when having friends over. Quick to prepare so more time for socializing. Serve with a green salad and crusty bread.

Provided by Celestine

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

3 ounces butter
12 ounces rindless smoked streaky bacon
1 small onion, peeled and chopped
2 tablespoons olive oil
8 ounces mushrooms, halved
4 ounces chestnut mushrooms
13 ounces risotto rice
1 garlic clove, peeled and chopped
1/2 pint white wine
4 -6 cups chicken stock
3 ounces grated parmesan cheese, plus extra to garnish
3 tablespoons chopped basil

Steps:

  • Melt half the butter in a pan. Chop bacon and fry with the onion for five minutes. Transfer to a plate.
  • Add remaining butter and oil to the pan.Stir fry the mushrooms for five minutes. Transfer to a plate.
  • Add rice and garlic to pan. Cook for one minute. Add wine and bring to the boil. Simmer until the liquid is almost absorbed. Add remaining stock. Bring to the boil and simmer, stirring occasionally, until absorbed.
  • Return the bacon, onions and mushrooms to the pan. Heat until the rice is creamy. Stir in the cheese and basil. Serve garnished with basil leaves and extra parmesan.

Nutrition Facts : Calories 730.8, Fat 48, SaturatedFat 19.5, Cholesterol 86.6, Sodium 1013.3, Carbohydrate 31, Fiber 0.8, Sugar 5.4, Protein 19.7

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