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Mushroom Risotto over Broccoli Rabe

 
One serving costs about $2.46

$2.46 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 vegetarian,gluten-free,gluten free,lacto ovo vegetarian side dish Mediterranean,Italian,European
spoonacular Score:50%

Spoonacular Score: 50%

 

If you want to add more Mediterranean recipes to your recipe box, Mushroom Risotto over Broccoli Rabe might be a recipe you should try. This recipe makes 6 servings with 418 calories, 7g of protein, and 13g of fat each. For $2.46 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 1 person were impressed by this recipe. It works well as a reasonably priced side dish. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. If you have water, butter, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. With a spoonacular score of 45%, this dish is pretty good. Users who liked this recipe also liked Sausage and Broccoli Rabe Risotto, Risotto with Broccoli Rabe & Red Pepper, and Pasta With Pancetta, Broccoli or Broccoli Rabe and Pine Nuts.

Italian works really well with Chianti, Verdicchio, and Trebbiano. 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 Tenuta di Nozzole Chianti Classico Riserva ( Magnum) with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.

Tenuta di Nozzole Chianti Classico Riserva ( Magnum)

Cherry and violet aromas, persistent and rounded flavors of spices and mushroom. Great structure with elegant finesse.Pairs well with meats and meat pasta sauces, poultry and hard cheeses.

» Get this wine on Wine.com

Ingredients

Servings:
2 cups
2 cups arborio rice
arborio rice
0.25 cup
0.25 cup butter
butter
3 cloves
3 cloves garlic
garlic
1 lb
1 lb mushrooms
mushrooms
2 Tbsps
2 Tbsps olive oil
olive oil
1 medium
1 medium onion
onion
0.25 cup
0.25 cup parsley
parsley
5.5 cups
5.5 cups vegetable broth
vegetable broth
1.5 cups
1.5 cups water
water
1 cup
1 cup white wine
white wine
2 cups arborio rice
2 cups
arborio rice
0.25 cup butter
0.25 cup
butter
3 cloves garlic
3 cloves
garlic
1 lb mushrooms
1 lb
mushrooms
2 Tbsps olive oil
2 Tbsps
olive oil
1 medium onion
1 medium
onion
0.25 cup parsley
0.25 cup
parsley
5.5 cups vegetable broth
5.5 cups
vegetable broth
1.5 cups water
1.5 cups
water
1 cup white wine
1 cup
white wine
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Equipment

slotted spoon
slotted spoon
sauce pan
sauce pan
ladle
ladle
frying pan
frying pan
slotted spoon
slotted spoon
sauce pan
sauce pan
ladle
ladle
frying pan
frying pan


Instructions

  1. One of the tricks to the incredible flavor in this risotto is the broth so lets start there. In a saucepan over medium heat add 3 Tbsp butter and all the mushrooms. Season with salt and pepper. Once a good amount of the moisture is cooked out of the mushrooms and they are lightly browned add in the vegetable broth, water and chopped parsley. Simmer for 20 minutes and voila, beautiful
  2. mushroom broth.
  3. Once the broth has been cooking for 15 minutes you can go ahead and start the risotto. In a large saut pan (the rice will plump up quite a bit!) over medium low heat add 3 Tbsp butter and the oil. Add the onion and garlic and cook until softened. Season with salt and pepper. Next add in the arborio rice and toss to coat well with the mixture. Continue to stir until the rice is toasted and opaque (clear with just a speck of white in the center of the grain).
  4. At this point the fabulous broth will be ready, keep it over low heat. Using a slotted spoon add the mushrooms from the broth into the risotto and mix to combine.
  5. Add in the wine and continue stirring until the wine is all absorbed. Next, add a couple ladles of broth to the rice and continue stirring until absorbed. You will continue doing this process until the rice is completely cooked through and the risotto is creamy. Taste and adjust seasoning if necessary with salt and pepper.
  6. You don't want to overcook this otherwise you'll end up with a very sticky clumpy risotto. In the end you want to see each grain on its own. You can certainly add a little more broth if you want a looser consistency then I have pictured at the top. Finish it off with a sprinkle of fresh chopped parsley.
  7. and grated cheese if you'd like. I have mine served over sauted broccoli rabe.

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

Price Breakdown

Cost per Serving: $2.46
Ingredient
2 cups arborio rice
¼ cups butter
3 cloves garlic
1 pound mushrooms
2 Tbsps olive oil
1 medium onion
¼ cups parsley
5.5 cups vegetable broth
1 cup white wine
Price
$3.00
$0.49
$0.20
$2.52
$0.33
$0.24
$0.59
$4.15
$3.25
$14.78
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Nutritional Information

Quickview
418k Calories
7g Protein
12g Total Fat
61g Carbs
9% Health Score
Limit These
Calories
418k
21%

Fat
12g
20%

  Saturated Fat
5g
35%

Carbohydrates
61g
20%

  Sugar
4g
5%

Cholesterol
20mg
7%

Sodium
941mg
41%

Alcohol
4g
23%

Get Enough Of These
Protein
7g
14%

Folate
174µg
44%

Vitamin K
44µg
43%

Manganese
0.83mg
41%

Vitamin B1
0.45mg
30%

Vitamin B3
5mg
28%

Selenium
17µg
25%

Vitamin B2
0.35mg
21%

Vitamin B5
2mg
21%

Copper
0.41mg
20%

Iron
3mg
20%

Vitamin A
906IU
18%

Phosphorus
146mg
15%

Vitamin B6
0.26mg
13%

Fiber
3g
12%

Potassium
368mg
11%

Zinc
1mg
8%

Vitamin C
6mg
8%

Magnesium
30mg
8%

Vitamin E
0.92mg
6%

Calcium
22mg
2%

Vitamin D
0.29µg
2%

covered percent of daily need

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