Mushroom Risotto
Ingredients :
- Olive oil 1 tbsp 119 cal
- Onions, finely chopped 3 nos 138 cal
- Garlic, crushed 1 clove 4 cal
- Minced fresh parsley 1 tsp 1 cal
- Minced celery 1 tsp cal
- Salt and pepper to taste 0 cal
- Sliced fresh mushrooms 1 1/2 cups 24 cal
- Whole milk 1 cup 146 cal
- Heavy cream 1/4 cup 39 cal
- Rice 1 cup 140 cal
- Vegetable stock 5 cups cal
- Butter 1 tsp 40 cal
- Grated Parmesan cheese 1 cup 431 cal
Method :
1.
Heat olive oil in a large skillet over medium-high heat.
2.
Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned.
3.
Remove garlic, and stir in the parsley, celery, salt, and pepper.
4.
Cook until celery is tender, then add the mushrooms.
5.
Reduce heat to low, and continue cooking until the mushrooms are soft.
6.
Pour the milk and cream into the skillet, and stir in the rice.
7.
Heat to a simmer.
8.
Stir the vegetable stock into the rice one cup at a time, until it is absorbed.
9.
When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat.
10.
Serve hot.
Preparation Time
20 mins
Difficulty
Easy
Occasion
General
Rating
*****
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