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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 Mediterranean,Italian,European
spoonacular Score:44%

Spoonacular Score: 44%

 

The recipe Mushroom Risotto over Broccoli Rabe is ready in roughly 45 minutes and is definitely a tremendous gluten free and vegetarian option for lovers of Mediterranean food. This recipe serves 6 and costs $2.46 per serving. One serving contains 418 calories, 7g of protein, and 13g of fat. This recipe from Foodista has 1 fans. Only a few people really liked this side dish. Head to the store and pick up wine, olive oil, vegetable broth, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 47%. This score is good. Try Risotto with Broccoli Rabe & Red Pepper, Sausage and Broccoli Rabe Risotto, and Pasta With Pancetta, Broccoli or Broccoli Rabe and Pine Nuts for similar recipes.

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

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

Tips

Health Tips

  • 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!

  • Believe it or not, some sources say you can substitute avocado puree for butter when making brownies. Try it and let us know how it turns out!

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

  • 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).

  • get more health tips

Price Tips

  • 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

  • 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.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • 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.

  • 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
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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