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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?

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Steamy Creamy Mushroom Risotto

A recipe by .

 
Steamy Creamy Mushroom Risotto
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
 
One serving costs about $2.93 One serving costs about $2.93

$2.93 per serving

2 people like this recipe

2 likes

This recipe is ready in 35 minutes

Ready in 35 minutes

2 gluten-free,gluten free lunch,main course,main dish,dinner mediterranean,european,italian
spoonacular Score:71%

Spoonacular Score: 71%

 

You can never have too many main course recipes, so give Steamy Creamy Mushroom Risotto a try. This gluten free recipe serves 2 and costs $3.08 per serving. One serving contains 1105 calories, 43g of protein, and 53g of fat. If you have onion, parmesan, pepper, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. This recipe is typical of Mediterranean cuisine. Try Creamy Mushroom Risotto, Mushroom Risotto With Creamy Leeks, and One Skillet Creamy Mushroom and Chicken Risotto for similar recipes.

Ingredients

Servings:
1 Tbsp
1 Tbsp butter
butter
1.27 cups
1.27 cups chicken
chicken
2 tsps
2 tsps chicken broth
chicken broth
5.29 oz
5.29 oz mushrooms
mushrooms
3 Tbsps
3 Tbsps olive oil
olive oil
0.5
0.5  onion
onion
4 Tbsps
4 Tbsps parmesan
parmesan
some
some bell pepper
bell pepper
1.3 cups
1.3 cups rice
rice
some
some salt
salt
16.91 fl. oz
16.91 fl. oz water
water
3.38 fl. oz
3.38 fl. oz white wine
white wine
1 Tbsp butter
1 Tbsp
butter
1.27 cups chicken
1.27 cups
chicken
2 tsps chicken broth
2 tsps
chicken broth
5.29 oz mushrooms
5.29 oz
mushrooms
3 Tbsps olive oil
3 Tbsps
olive oil
0.5  onion
0.5
onion
4 Tbsps parmesan
4 Tbsps
parmesan
some bell pepper
some
bell pepper
1.3 cups rice
1.3 cups
rice
some salt
some
salt
16.91 fl. oz water
16.91 fl. oz
water
3.38 fl. oz white wine
3.38 fl. oz
white wine

Equipment

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


Instructions

  1. Fry the chicken and the mushrooms and set aside.
  2. Fry the rice in a pan in the oil for a minute. Start boiling water and prepare the chicken broth in a separate saucepan.
  3. Start adding chicken broth water and the wine little by little to the rice and simmer at medium heat until the rice is cooked.
  4. Once the rice is done, add the butter, the chicken, and the mushrooms and blend them in. Add the parmesan, salt, and pepper and stir one last time before you serve.

Price Breakdown

Cost per Serving: $2.93
Ingredient
1 tablespoon butter
300 grams chicken
2 teaspoons chicken broth
150 grams mushrooms
3 tablespoons olive oil
½ onion
4 tablespoons parmesan
some bell pepper
240 grams rice
100 milliliters white wine
Price
$0.12
$0.96
$0.03
$0.83
$0.50
$0.12
$0.42
$0.75
$0.77
$1.36
$5.86

Tips

Health Tips

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

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

  • 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!

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • 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

  • 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.

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • 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.

  • 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

  • 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!)

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
959 Calories
29g Protein
41g Total Fat
107g Carbs
27% Health Score
Limit These
Calories
959
48%

Fat
41g
64%

  Saturated Fat
11g
72%

Carbohydrates
107g
36%

  Sugar
6g
7%

Cholesterol
75mg
25%

Sodium
501mg
22%

Alcohol
5g
29%

Get Enough Of These
Protein
29g
58%

Vitamin C
100mg
122%

Manganese
1mg
77%

Selenium
38µg
54%

Vitamin A
2687IU
54%

Vitamin B3
10mg
52%

Phosphorus
416mg
42%

Vitamin B6
0.81mg
41%

Vitamin B5
3mg
33%

Vitamin B2
0.56mg
33%

Vitamin E
4mg
32%

Copper
0.61mg
30%

Potassium
760mg
22%

Zinc
3mg
22%

Calcium
188mg
19%

Magnesium
74mg
19%

Vitamin K
18µg
18%

Fiber
4g
17%

Folate
67µg
17%

Vitamin B1
0.25mg
17%

Iron
2mg
15%

Vitamin B12
0.39µg
6%

Vitamin D
0.45µg
3%

covered percent of daily need

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