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Mushroom Risotto

Name: Mushroom Risotto
Prep time: 30

(2 votes, average: 5.00 out of 5)

30 min prep

3 servings

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11 ingredients

This is delicious. Using a pressure cooker will get this risotto on the table in 20 minutes. Beating in the butter and cheese in step four makes the risotto creamier. To cut down on...

2 tablespoons olive oil
1 shallot, chopped
1 teaspoon fresh thyme, leaves removed and chopped
1 pound baby portabella or cremini mushrooms, caps wiped clean and thinly sliced
1 medium onion, finely diced
3/4 cup Arborio rice
1 lemon, juiced
2 cups stock (chicken, mushroom or vegetable), warmed
2 teaspoons butter (optional)
1 tablespoon parmesan cheese, freshly grated
Sea salt, to taste

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Nutrition Facts

Calories

419 cals

Fat

15 g

Saturated Fat

4 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

8 g

Carbohydrates

60 g

Sugar

9 g

Fiber

4 g

Protein

13 g

Sodium

1052 mg

Directions

Heat 1 tablespoon of olive oil in a sauté pan over a medium-high flame. Sauté the shallots and thyme until the shallots start to soften. Add the mushrooms, sprinkle with salt and sauté until they start to wilt and darken, about 5 minutes. Turn off the heat, cover, and set aside to steam.
Add the stock and stir to mix. Lock the pressure cooker lid. When the pressure comes up, cook at medium-high pressure for 6 minutes. Use a timer for this or the rice will overcook. Take the cooker off the heat and run cold water over the lid to release the pressure and stop the cooking.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.