Creamy Mushroom Risotto
Minutes Prep time: 45
Minutes Total time: 35
Servings: 7
Difficulty: Advanced
Minutes Prep time: 45
Minutes Total time: 35
Servings: 7
Difficulty: Advanced
6 cups Gardein® Chick'n Broth (5 to 6 cups as needed)
4 tablespoons extra virgin olive oil, divided
1 pound mixed mushrooms, chopped
1/2 teaspoon kosher salt, divided
1/4 teaspoon ground black pepper
1/2 cup finely chopped shallot
1-1/2 cups Italian Arborio rice
2 teaspoons finely chopped garlic
2 teaspoons fresh thyme leaves
1/2 cup dry white wine (such as Pinot Blanc or Chardonnay)
3 tablespoons Earth Balance® Soy Free Vegan Buttery Sticks
1 tablespoon chopped parsley
1/4 cup vegan parmesan, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 93 mg | 9% |
Carbohydrate | 43 g | 14% |
Cholesterol | 0 | |
Total Fat | 15 g | 23% |
Iron | 3 mg | 17% |
Calories | 339 kcal | 17% |
Sodium | 897 mg | 37% |
Protein | 5 g | 9% |
Saturated Fat | 4 g | 19% |
Sugars | 3 g | 0 |
Vitamin C | 4 mg | 7% |
Heat broth in a saucepan and keep warm over low heat.
Heat 2 tablespoons of the olive oil in a deep skillet over medium heat. Add mushrooms and cook about 5 minutes, until tender, stirring occasionally. Season with salt and pepper. Remove from the pan and set aside.
Add remaining olive oil to the skillet. Stir in shallots and cook 2 to 3 minutes. Stir in the rice, garlic, and thyme. Let cook for 1 minute.
Add wine and cook for 1 to 3 minutes, stirring constantly until wine is fully absorbed.
Add 1 cup of warm broth to the rice and cook until liquid is absorbed. Continue adding broth one ladle at a time, stirring occasionally. Allow each addition of chick'n broth to be absorbed before adding the next (you may not need it all). Cook until rice is tender but still firm to the bite, about 20 to 25 minutes. Return mushrooms to the skillet during the last 5 minutes of cooking.
Remove mushroom risotto from heat and stir in butter, parsley, and parmesan if using.
Creamy Mushroom Risotto