This chanterelle risotto is a sublime vegetarian dish for dinner parties.
Ingredients
- 2 tablespoons butter
- 2 cloves chopped fresh garlic
- 2 cups sliced chanterelle mushrooms
- 2 cups Arborio rice
- 5 cups vegetable broth
- 2 cups freshly grated Parmesan cheese
- salt and ground black pepper to taste
Directions
Step 1
Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir garlic and mushrooms in melted butter until mushrooms are slightly browned, about 3 minutes. Set aside.
Step 2
Melt 2 tablespoons butter in a large saucepan over medium heat. Stir in rice; cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing liquid to be absorbed completely before adding more broth. Continue cooking until rice is tender to the tooth.
Step 3
Stir in mushroom mixture and cook until heated through, about 1 minute. Stir in Parmesan cheese; season with salt and pepper.
Recipe Tip
You can substitute Romano for Parmesan cheese and porcinis for chanterelles.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 308 | |
% Daily Value * | |
Total Fat17g | 22% |
Saturated Fat10g | 50% |
Cholesterol49mg | 16% |
Sodium1219mg | 53% |
Total Carbohydrate26g | 9% |
Dietary Fiber1g | 3% |
Total Sugars1g | |
Protein12g | |
Vitamin C1mg | 5% |
Calcium297mg | 23% |
Iron2mg | 10% |
Potassium210mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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