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Mushroom Risotto

 
One serving costs about $2.54 One serving costs about $2.54

$2.54 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,gluten free side dish Mediterranean,Italian,European
spoonacular Score:42%

Spoonacular Score: 42%

 

The recipe Mushroom Risotto could satisfy your Mediterranean craving in approximately approximately 45 minutes. This recipe makes 4 servings with 326 calories, 7g of protein, and 9g of fat each. For $2.54 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 1 person found this recipe to be delicious and satisfying. It is brought to you by Foodista. Head to the store and pick up wine, parmesan cheese, vegetable stock, and a few other things to make it today. Only a few people really liked this side dish. It is a good option if you're following a gluten free diet. Overall, this recipe earns a not so excellent spoonacular score of 40%. Users who liked this recipe also liked Risotto ai funghi (Mushroom Risotto), Mushroom Risotto, and Mushroom Risotto.

Risotto can be paired with Chianti, Trebbiano, and Verdicchio. 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. You could try Mazzei Fonterutoli Chianti Classico. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 32 dollars per bottle.

Mazzei Fonterutoli Chianti Classico

"Lots of meat, berry and plum character on the nose and palate. Full-bodied, with velvety tannins and a long, rich finish. Decadent style that I like. Serious quality for the vintage. No Castello in 2002, so this was upgraded."-Wine SpectatorColor: Deep purplish-red but bright and exceptionally concentrated.Bouquet: Extremely intense and complex with scents of cherries and raspberries accompanied by light toasty and spicy shadings.Flavor: The impact in the mouth is incisive but soft due to a substantial structure of tannins in which those that are soft and well rounded stand out. Acidity is fused with the wine's body and aids the transmission of pleasant sensations of warmth and strength. The wine features a long finish that is unusual for a regular Chianti Classico.

» Get this wine on Wine.com

Ingredients

Servings:
2 Tbsps
2 Tbsps olive oil
olive oil
1 medium
1 medium diced shallot
diced shallot
8 ounces
8 ounces fresh mushrooms
fresh mushrooms
2 tsps
2 tsps fresh thyme
fresh thyme
0.25 tsps
0.25 tsps salt
salt
0.13 tsps
0.13 tsps black pepper
black pepper
1 cup
1 cup arborio rice
arborio rice
0.5 cup
0.5 cup dry white wine
dry white wine
6 cups
6 cups low sodium vegetable stock
low sodium vegetable stock
0.25 cup
0.25 cup parmesan cheese
parmesan cheese
2 Tbsps olive oil
2 Tbsps
olive oil
1 medium diced shallot
1 medium
diced shallot
8 ounces fresh mushrooms
8 ounces
fresh mushrooms
2 tsps fresh thyme
2 tsps
fresh thyme
0.25 tsps salt
0.25 tsps
salt
0.13 tsps black pepper
0.13 tsps
black pepper
1 cup arborio rice
1 cup
arborio rice
0.5 cup dry white wine
0.5 cup
dry white wine
6 cups low sodium vegetable stock
6 cups
low sodium vegetable stock
0.25 cup parmesan cheese
0.25 cup
parmesan cheese

Equipment

sauce pan
sauce pan
frying pan
frying pan
sauce pan
sauce pan
frying pan
frying pan


Instructions

In a saucepan, heat the stock over low heat on a back burner. In a large pan, one with straight sides, heat oil over medium low heat. Saute shallots for 1 minute; add mushrooms and saute for about 5 minutes to soften mushrooms. Season with thyme, salt and pepper; saute another minute. Add arborio rice and stir to combine. Pour in white wine, stirring until the wine has reduced by half. Incorporate the stock 1 cup (or less) at a time; stirring constantly as the stock is absorbed. Add the next cup of stock when most of the liquid is absorbed but before the pan is dry. Continue adding stock until the rice is very soft but not mushy (start checking after about 4 cups of stock by tasting a piece of rice). When the rice is fully cooked with a little liquid left, remove the pan from the heat. Stir in the Parmesan cheese and cover the pan. Let the risotto sit for a couple of minutes. Check the seasoning and serve garnished with a sprinkle of Parmesan.

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

Price Breakdown

Cost per Serving: $2.53
Ingredient
2 tablespoons olive oil
1 medium diced shallot
8 ounces fresh mushrooms
2 teaspoons fresh thyme
1 cup arborio rice
½ cups dry white wine
6 cups low sodium vegetable stock
¼ cups parmesan cheese
Price
$0.33
$0.14
$1.26
$0.21
$1.50
$1.63
$4.53
$0.53
$10.13

Tips

Health Tips

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

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

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • 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 don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

  • Don't have any wine in the house? Red wine vinegar and white wine vinegar can be used to deglaze pans. Chicken/beef broth or grape juice can also be used in place of wine in a pinch, especially if a recipe only calls for a small amount.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • 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
325k Calories
7g Protein
9g Total Fat
48g Carbs
9% Health Score
Limit These
Calories
325k
16%

Fat
9g
14%

  Saturated Fat
2g
13%

Carbohydrates
48g
16%

  Sugar
4g
6%

Cholesterol
4mg
1%

Sodium
1661mg
72%

Alcohol
3g
17%

Get Enough Of These
Protein
7g
15%

Folate
128µg
32%

Manganese
0.63mg
31%

Vitamin B1
0.34mg
22%

Vitamin B3
4mg
21%

Selenium
14µg
20%

Vitamin A
847IU
17%

Vitamin B2
0.28mg
17%

Iron
2mg
16%

Vitamin B5
1mg
16%

Copper
0.3mg
15%

Phosphorus
149mg
15%

Vitamin B6
0.19mg
10%

Fiber
2g
9%

Calcium
86mg
9%

Potassium
273mg
8%

Zinc
1mg
7%

Vitamin E
1mg
7%

Magnesium
25mg
6%

Vitamin K
4µg
4%

Vitamin C
3mg
4%

Vitamin B12
0.1µg
2%

covered percent of daily need

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