Rosemary mushroom risotto
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This mouthwatering risotto recipe is perfect to share with loved ones or friends. It is a wonderful addition to a lemony green salad and is full of rich elements like salty Parmesan, creamy mascarpone, and nutty chestnut mushrooms.
Rosemary mushroom risotto
Ingredients
Instructions
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Heat the olive oil to a medium-high temperature in a large skillet.
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After the onions are transparent, add the mushrooms and garlic, and continue to stir until the mushrooms and onions begin to brown.
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Stir well to combine the rice with the dry herbs, allowing the rice to absorb the pan juices.
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Reduce the temperature
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Large spoons of stock are added to the pan, covering the rice mixture, and simmering on low heat. Until all of the stock has been absorbed, stir continually (but only in one direction).
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Add another spoonful of stock and stir Continue until all the stock has been used and the rice is tender and creamy (about 20 minutes of cooking). Add minced rosemary, minced garlic, minced chili flakes, and ground pepper to taste in stock.
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Garnish with a sprig of fresh or dried rosemary and serve immediately.
Servings 4
- Amount Per Serving
- Calories 355
- % Daily Value *
- Total Fat 2g4%
- Sodium 20mg1%
- Total Carbohydrate 74g25%
- Dietary Fiber 2g8%
- Protein 9g18%
- Calcium 42%
- Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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