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Farmer's Market Wild Mushroom Risotto

 
One serving costs about $8.07 One serving costs about $8.07 One serving costs about $8.07

$8.07 per serving

5 people like this recipe

5 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 gluten-free,gluten free Mediterranean,Italian,Eastern European,European,Greek
spoonacular Score:60%

Spoonacular Score: 60%

 

Farmer's Market Wild Mushroom Risotto might be just the side dish you are searching for. For $7.97 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 528 calories, 8g of protein, and 26g of fat. If you have morel mushrooms, onion, garlic, and a few other ingredients on hand, you can make it. 5 people have made this recipe and would make it again. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is typical of Mediterranean cuisine. All things considered, we decided this recipe deserves a spoonacular score of 62%. This score is solid. Try Farmer’s Market Pasta, Farmer’s Market Salad, and One Pot Farmer’s Market Pasta for similar recipes.

Trebbiano, Verdicchio, and Chianti are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Carpineta Fontalpino Chianti Classico with a 4.6 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Carpineta Fontalpino Chianti Classico

The color is typical of the purity of the Sangiovese, a deep red with traces of violet. An interesting nose of plum, cherry, currant, rose, violet, cinnamon and cocoa. On the palate, this wine is elegant and persistent, with a tannic structure and high acidity. It is well-balanced with aromas of flowers and spices evolving on a long and round finish.

» Get this wine on Wine.com

Ingredients

Servings:
2 cups
2 cups arborio rice
arborio rice
2
2  bay leaves
bay leaves
2 Tbsps
2 Tbsps butter
butter
0.5 cups
0.5 cups cheese
cheese
8 cups
8 cups chicken broth
chicken broth
0.5 lb
0.5 lb crimini mushrooms
crimini mushrooms
0.75 cups
0.75 cups dry white wine
dry white wine
0.22 cloves
0.22 cloves garlic
garlic
0.5 lb
0.5 lb morel mushrooms
morel mushrooms
3 Tbsps
3 Tbsps olive oil
olive oil
1
1  onion
onion
2 Tbsps
2 Tbsps italian parsley
italian parsley
some
some salt and pepper
salt and pepper
2
2  fresh thyme
fresh thyme
some
some truffle oil
truffle oil
2 cups arborio rice
2 cups
arborio rice
2  bay leaves
2
bay leaves
2 Tbsps butter
2 Tbsps
butter
0.5 cups cheese
0.5 cups
cheese
8 cups chicken broth
8 cups
chicken broth
0.5 lb crimini mushrooms
0.5 lb
crimini mushrooms
0.75 cups dry white wine
0.75 cups
dry white wine
0.22 cloves garlic
0.22 cloves
garlic
0.5 lb morel mushrooms
0.5 lb
morel mushrooms
3 Tbsps olive oil
3 Tbsps
olive oil
1  onion
1
onion
2 Tbsps italian parsley
2 Tbsps
italian parsley
some salt and pepper
some
salt and pepper
2  fresh thyme
2
fresh thyme
some truffle oil
some
truffle oil

Equipment

sauce pan
sauce pan
frying pan
frying pan
ladle
ladle
sauce pan
sauce pan
frying pan
frying pan
ladle
ladle


Instructions

  1. Heat the chicken broth in a medium saucepan and keep warm over low heat.
  2. Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes.
  3. Add the fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Season with salt and fresh cracked pepper. Saute 1 minute then remove from heat and set aside.
  4. Coat a saucepan with remaining 2 tablespoons of oil. Over medium heat, saute the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 2-3 minutes.
  5. Add vegetable stock and cook for 20 minutes without the lid on.
  6. Stir in wine and cook until it is nearly all evaporated.
  7. With a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time, cooking and stirring, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy.
  8. Transfer the mushrooms to the rice mixture.
  9. Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil and chopped parsley before serving.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $8.07
Ingredient
2 cups arborio rice
2 bay leaves
2 tablespoons butter
½ cups cheese
8 cups chicken broth
½ pounds crimini mushrooms
¾ cups dry white wine
2 cloves garlic
½ pounds morel mushrooms
3 tablespoons olive oil
1 onion
2 tablespoons italian parsley
2 fresh thyme
some truffle oil
Price
$3.00
$0.04
$0.24
$0.61
$6.04
$1.26
$2.44
$0.13
$22.68
$0.50
$0.24
$0.32
$0.11
$10.82
$48.43

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • To make baked goods lighter and sneak in some extra nutrition, you can swap half the butter or oil (sometimes even all of it!) with an equal amount of unsweetened applesauce.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • When buying wine for cooking, it is certainly not a bad idea to buy a wine you would enjoy drinking (some wine for the dish, some wine for the chef?) But if your favorite wines cost a small fortune, save them for drinking and purchase a cheaper?though still good quality!?wine for cooking. Just don't buy "cooking wine" with added salt, food coloring, etc.

  • get more cooking tips

Green Tips

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

Disclaimer

Nutritional Information

Quickview
565 Calories
10g Protein
29g Total Fat
60g Carbs
16% Health Score
Limit These
Calories
565
28%

Fat
29g
45%

  Saturated Fat
7g
47%

Carbohydrates
60g
20%

  Sugar
2g
2%

Cholesterol
19mg
7%

Sodium
1446mg
63%

Alcohol
3g
17%

Get Enough Of These
Protein
10g
21%

Manganese
1mg
60%

Iron
8mg
48%

Folate
174µg
44%

Vitamin K
35µg
34%

Vitamin B3
6mg
34%

Copper
0.67mg
33%

Selenium
22µg
32%

Vitamin C
25mg
31%

Vitamin B1
0.46mg
31%

Phosphorus
285mg
29%

Vitamin B2
0.38mg
22%

Vitamin E
3mg
21%

Potassium
698mg
20%

Vitamin B5
1mg
17%

Zinc
2mg
17%

Fiber
3g
14%

Vitamin B6
0.28mg
14%

Vitamin D
2µg
14%

Calcium
125mg
13%

Magnesium
38mg
10%

Vitamin A
347IU
7%

Vitamin B12
0.25µg
4%

covered percent of daily need

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