Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

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,antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre Mediterranean,Italian,European
spoonacular Score:50%

Spoonacular Score: 50%

 

You can never have too many Mediterranean recipes, so give Mushroom Risotto a try. This recipe serves 4. One serving contains 326 calories, 7g of protein, and 9g of fat. For $2.54 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe from Foodista requires arborio rice, parmesan cheese, salt, and wine. 1 person has tried and liked this recipe. It works well as a hor d'oeuvre. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 43%, this dish is pretty good. Similar recipes are Risotto ai funghi (Mushroom Risotto), Mushroom Risotto, and Mushroom Risotto.

Chianti, Verdicchio, and Trebbiano are great choices for Risotto. 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 Piccini Chianti Classico with a 4.6 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.

Piccini Chianti Classico

Bright ruby with a hint of purple. Plum, violet notes mix with lush, ripe wild berries. Expansive and alive on the palate, with a lingering, velvety mouth feel. The long finish is buried in fruit.A versatile wine, best served at 64ºF, fantastic with juicy red meats, grilled or roasted.

» 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
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
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
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
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: $3.22
Ingredient
2 tablespoons olive oil
1 medium diced shallot
8 ounces fresh mushrooms
8 ounces fresh mushrooms
2 teaspoons fresh thyme
1 cup arborio rice
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
$1.26
$0.21
$1.50
$1.50
$1.63
$4.53
$0.53
$12.89

Nutritional Information

Quickview
517 Calories
12g Protein
9g Total Fat
89g Carbs
9% Health Score
Limit These
Calories
517k
26%

Fat
9g
15%

  Saturated Fat
2g
14%

Carbohydrates
89g
30%

  Sugar
6g
7%

Cholesterol
4mg
1%

Sodium
1664mg
72%

Alcohol
3g
17%

Get Enough Of These
Protein
12g
25%

Folate
253µg
63%

Manganese
1mg
59%

Vitamin B1
0.67mg
44%

Vitamin B3
8mg
41%

Selenium
27µg
39%

Vitamin B2
0.54mg
31%

Vitamin B5
3mg
30%

Copper
0.59mg
29%

Iron
5mg
29%

Phosphorus
246mg
25%

Fiber
4g
17%

Vitamin A
847IU
17%

Vitamin B6
0.33mg
17%

Potassium
491mg
14%

Zinc
1mg
13%

Magnesium
41mg
10%

Calcium
89mg
9%

Vitamin E
1mg
7%

Vitamin C
4mg
5%

Vitamin K
4µg
4%

Vitamin B12
0.12µg
2%

Vitamin D
0.26µg
2%

covered percent of daily need

Related Recipes