Gluten free

Farmer's market wild mushroom risotto

Name: Farmer's market wild mushroom risotto
Total time: 45 min
Yield: 6 servings
Ingredients: 400 g arborio rice; 2 bay leaves; 2 Tbsps butter; 56.5 g cheese; 1.88 l chicken broth; 226.8 g cremini mushrooms; 180 ml white wine; 2 cloves garlic; 226.8 g morel mushrooms; 3 Tbsps olive oil; 1 onion; 2 Tbsps flatleaf parsley; 6 servings salt and pepper; 2 fresh thyme; 6 servings truffle oil

Mediterranean Farmer's Market Wild Mushroom Risotto with a blend of salt and pepper, chicken broth, and crimini mushrooms. This gluten-free dish serves 6 and each serving costs $8.07. 11g of protein, 29g of fat, and 569 calories per portion. Recommended for Mediterranean diet followers. High in vitamins and minerals. Best enjoyed during a cozy dinner gathering.

Ingredients

arborio rice

400 g

bay leaves

butter

2 Tbsps

cheese

56.5 g

chicken broth

1.88 l

cremini mushrooms

226.8 g

white wine

180 ml

garlic

2 cloves

morel mushrooms

226.8 g

olive oil

3 Tbsps

onion

flatleaf parsley

2 Tbsps

salt and pepper

6 servings

fresh thyme

truffle oil

6 servings

Method

Heat the chicken broth in a medium saucepan and keep warm over low heat.
Heat 1 tablespoon of oil in a large skillet over medium heat.
Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes.
Add the fresh mushrooms, herbs and butter.
Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Season with salt and fresh cracked pepper.
Saute 1 minute then remove from heat and set aside.Coat a saucepan with remaining 2 tablespoons of oil. Over medium heat, saute the remaining 1/2 onion and garlic clove.
Add the rice and stir quickly until it is well-coated and opaque, 2-3 minutes.
Add vegetable stock and cook for 20 minutes without the lid on.Stir in wine and cook until it is nearly all evaporated.With a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid.
Add the remaining broth, 1 cup at a time, cooking and stirring, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy.
Transfer the mushrooms to the rice mixture.Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil and chopped parsley before serving.

Nutrition:

808 kcal

Carbs

113 g

Fat

29 g

Protein

15 g

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