Posts Tagged ‘risotto’

Risotto with Crispy Mushrooms

Nothing warms your belly and fills you up like a bowl of rich and creamy mushroom risotto. This risotto by Bell’alimento is brimming with crispy mushrooms and is just what you need on a cold winter day.

Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes

2 tablespoons unsalted butter
16 ounces fresh mushrooms – sliced kosher salt/black pepper
1/4 cup extra virgin olive oil 1 small onion – minced
2 cups arborio rice 6 cups vegetable/chicken stock
1/4 cup grated Parmigiano Reggiano

1. Into a saute pan, melt butter over medium heat. Add mushrooms. Season with salt and pepper. Saute until crispy around edges. Stirring as necessary. Set aside.
2. Into a large sauce pan and oil and heat over medium heat. Add onion and cook until translucent. Add rice, stir continually until rice changes color ever so slightly and is coated well with oil. Stir constantly so you do not let your onions or rice burn.
3. Reduce heat to low, add in about 1/2 cup of stock and stir continually. Season with salt. Once stock has reduced add another ladle of stock. Continue this process until your risotto is al dente {approx 30 minutes}.
4. Remove from heat, check for seasoning, adjust if necessary. Stir in Parmigiano Reggiano.
5. Top risotto with crispy mushrooms and garnish with fried sage leaves if desired.

Mushroom Risotto with Bacon and Peas

Robyn from Add a Pinch understands that the key to getting the family around the table is through delicious meals, and her Mushroom Risotto with Bacon and Peas never fails.

Serves: 6 to 8


1 (32-ounce) carton chicken stock
3 slices bacon, diced
1 pound sliced portabella mushrooms
1 pound sliced white mushrooms
2 shallots, diced
2 cloves garlic, diced
12 ounces Arborio rice
1 (12-ounce) package frozen peas
4 tablespoons butter, cut into pieces
salt, to taste
black pepper, to taste
1/4 cup grated Parmesan cheese + additional for serving


1. Warm chicken stock over medium-low heat in a saucepan to a simmer.
2. In the meantime, add bacon to a skillet or saucepan over medium-low heat. Cook until just crisp. Stir in mushrooms, shallots, and garlic and cook until tender, about 3 minutes. Move bacon, mushrooms and shallots to one side of the skillet.
3. Add rice to the other side of the skillet and toast to bring out the flavor, about 3 minutes. When rice has turned a light golden color, add chicken broth to risotto, about 1/2 cup to 1 cup at a time, stirring until absorbed. Cook until risotto has cooked to your personal preference, about 20 minutes.
4. Remove skillet from heat and stir peas, butter, Parmesan, and salt and pepper.
5. Serve warm with additional grated Parmesan.

“Risotto of the Woods” with Blueberries and Mushrooms

Mushrooms and blueberries—yes!—an unexpected pair of two great superfood ingredients.

Serves: 6 as a first course, 4 as a main course


6 cups vegetable or chicken broth, plus more as necessary
2 tablespoons butter
2 tablespoon olive oil
1¼ cup finely chopped shallot or onion
8 ounces cleaned mushrooms, sliced (I used a combo of baby bellas & shiitake)
2 tablespoons chopped fresh thyme
2 cups aborio rice
¼ cup dry white wine (optional)
1 cup grated Parmesan cheese
3 tablespoons mascarpone
Salt and pepper
1½ cups washed, fresh blueberries


1. Heat stock to a simmer over medium heat. Reduce heat to low, cover and keep broth warm.
2. Melt butter with oil in a large saucepan set over medium heat. Add shallots or onion and sauté until tender and translucent, about 2 minutes. Add mushrooms and thyme. Sauté until mushrooms soften, another 3-4 minutes.
3. Add rice, stir to coat all of the grains of rice and cook until for about 1 minute.
4. Add wine. Cook until most of the liquid is absorbed.
5. Begin adding broth, ½ cup at a time. Stir constantly, waiting for each batch of broth to absorb before adding the next ½ cup. Risotto is done when the rice is al dente—is should be cooked through but still be a little toothsome—and the overall dish has a creamy texture.
6. When the risotto is done, take it off of the heat and stir in the Parmesan, mascarpone, salt and pepper. Fold in blueberries last. Do this with only a few, gentle stirs—you want them to get warm, but don’t want them to break. Taste and adjust seasoning. Serve immediately.

Mushroom Feta Quinoa Risotto

This savory vegetarian risotto is sure to satisfy with its hearty whole grains and meaty mushrooms.

Yield: 2 cups prepared

Servings: 4-6 servings


4-5 cups low-sodium chicken broth
2 T olive oil
3 shallots, chopped
3 cloves garlic, chopped
2 cups mushrooms of your choice (I used shiitake & baby bella), chopped in 1-inch pieces
1 1/2 cups quinoa
1/2 cups dry white wine
4 oz. feta cheese, crumbled
2 cups spinach


1) In a medium saucepan, bring chicken broth to a boil then lower to a simmer and keep on burner.
2) In a separate, medium-large saucepan, heat your olive oil over medium heat. Add the shallots, garlic, and mushrooms and cook for about 3 minutes, until onions are transparent.
3) Add the quinoa to the pot and cook for about 2 minutes.
4) Pour the wine in, listen to it sizzle, and then stir it a bit while the quinoa absorbs the wine.
5) Add one cup of chicken broth to the pot and stir a bit. You don’t have to constantly stir, but do check on the quinoa from time to time to make sure it’s not sticking to the pot. As soon as the chicken broth is absorbed by the quinoa, add another cup. Continue until the quinoa is nice and tender, but still firm. Don’t be a afraid to taste! That’s the best part.
6) Once all of the broth has been absorbed, stir in feta cheese. Take the risotto off the heat and stir in the spinach so it gets a little wilted.
7) Enjoy the most perfect comfort food of all.

Nutrition Facts:

Calories: 370; Total Fat: 15g; Saturated Fat: 5g; Cholesterol: 20mg; Sodium: 340mg; Protein: 17g; Total Carbohydrate: 42g; Dietary Fiber: 4g

Caramelized Mushroom and Vidalia Onion Risotto

Sautéed mushrooms add meatiness to vegetarian risotto made with brown rice. Add caramelized onions and this savory dish bursts with complex and delicious flavors.

Yield: 4 servings

Serving Size: 1 cup prepared risotto


1 Vidalia onion, thinly sliced vertically
2 tbsp. canola oil, divided
1 pound crimini mushrooms, sliced
1 cup short-grain brown rice
1/4 cup dry white wine
2 cups low-sodium vegetable or chicken broth
3 cups water
1 1/2 cups frozen peas
1/4 cup reduced-fat Parmesan cheese


Heat 1 tbsp canola oil in a 10-inch skillet over medium heat. (Do not use non-stick skillet.) Add Vidalia® onions and stir to coat with the oil. Stirring occasionally, let cook until brown (about 30 minutes).

Remove Vidalia® onions from pan, and set aside. Wipe pan clean. Heat remaining olive oil in pan and brown mushrooms (about 15 minutes).

While mushrooms and Vidalia® onions are browning, cook risotto as follows. Heat wine and rice in pot, stir until rice is absorbed. Mix broth and water together. Increase heat to medium-high; stir in 1 cup of water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and add remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Add peas to rice with last cup of liquid. Cook until rice is tender and mixture has a creamy consistency, approximately 1 hour.

Gently stir in caramelized Vidalia® onions, mushrooms, and cheese. Let sit about five minutes and serve.

Nutrition Facts:

Calories: 380; Total Fat: 10g; Saturated Fat: 1.5g; Cholesterol: 5mg; Sodium: 270mg; Protein:12g; Carbohydrates: 58g; Dietary Fiber: 6g

Mushroom Barley Risotto

Surprise taste buds by lightening up traditional risotto. Mushrooms, barley and basil combine in this hearty, vegetarian dish.

Yield: 4 portions

Serving Size: 1 1/2 cups prepared


3 tbs parmesan cheese, grated
4 cups fat-free chicken or vegetable broth
2 tbs Chopped fresh basil
2 tbs Chopped shallots
1 lb Portabella or white button mushrooms, trimmed and sliced
1 cup dry white wine
3 cup Pearl barley, sorted and rinsed
1 Small onion, chopped
2 tbs Olive oil


In a saucepan, bring the broth to a boil. Cover the pan and turn off the heat.

Heat 1 tablespoon of the olive oil in a deep skillet over a medium flame. Add the onion and sauté until soft. Reduce the heat to low. Add the barley and stir it to coat with oil. Add the wine and cook, stirring, until wine is absorbed. Add the hot broth, 1/2 cup at a time, stirring frequently and adding 1/2 cup more of broth each time the previous addition is almost absorbed. This should take about 30 minutes. (You may have a little broth left over.) If the barley is not yet tender and all the broth is gone, add a little water and cook until it is tender.

Put remaining 1 tablespoon of the olive oil in a skillet over a medium-high flame. Add the mushrooms and shallots and sauté until mushrooms are golden and shallots are soft, about 5 minutes. (If the mixture begins to stick, remove the skillet from the flame and spray the mushrooms with nonstick cooking spray. Return the skillet to the heat and cook until the mushrooms are golden and shallots are soft.)

Stir the mushroom mixture and basil into the barley. Season with salt and pepper. Serve immediately, sprinkled with Parmesan cheese.


Calories: 257; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 3mg; Sodium: 167mg; Protein: 8g; Total Carbohydrate: 36g; Dietary Fiber: 2g

Portabella Mushroom Risotto

Yield: 4


1/4 cup peanut oil
1 1/2 cups minced onion
1  large garlic clove, minced
2 cups Arborio rice
1 cup dry white wine
8 ounces Portabella mushrooms
3 tablespoons olive oil
6 cups chicken broth
4 tablespoons chilled butter, cut in small pieces
1/2 cup grated Parmesan cheese, divided (about 2 ounces)
1 tablespoon chopped parsley


In a medium-sized heavy saucepan, heat peanut oil. Add onion and garlic; sauté and stir until softened, about 4 minutes. Add rice; continue to cook and stir coating the rice with oil. Add the wine; cook, stirring often, until the liquid is absorbed.

Meanwhile, trim mushrooms. With a spoon, remove the gills (the dark portion) from the mushrooms; cut mushrooms into bite-sized pieces. In a medium skillet heat olive oil. Add mushrooms; cook and stir until tender, 5 to 6 minutes. Pour 3 cups of the broth into the rice, over medium-high heat stir until almost al dente. Stir in the cooked mushrooms and the additional broth, as needed. The risotto should be creamy, not runny. Remove saucepan from heat. Vigorously beat in butter and 1/4 cup of the Parmesan cheese until completely dissolved. Stir in parsley and season to taste with salt and pepper. Serve with remaining 1/4 cup Parmesan cheese.