Mushroom and Dill Risotto

FOODISTA
9Ingredients
45Minutes
400Calories

Ingredients

US|METRIC
  • 1 tablespoon olive oil (+ extra if needed)
  • 1 onion (small, or 2 shallots, diced)
  • 1 cup shiitake mushrooms (stemmed and sliced)
  • 1 cup button mushrooms (quartered)
  • 4 cups chicken broth
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 1 cup grated Parmesan cheese (freshly)
  • 2 tablespoons dill (chopped)
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    Directions

    1. Heat olive oil in a medium size heavy-bottom pot, over medium high heat. Add onion, mushrooms and saute for 7-10 minutes until the onions are soft and mushrooms have browned. Remove from the pan, and set aside.
    2. Bring chicken broth to a boil, lower to the heat, and keep the broth at a low simmer.
    3. Add rice to the medium size pot (where you cooked onions and mushrooms). If needed, add more olive oil. Toast rice in oil for 3-5 minutes, stirring occasionally. Add the wine and cook until the wine evaporates.
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    NutritionView More

    400Calories
    Sodium19% DV460mg
    Fat22% DV14g
    Protein37% DV19g
    Carbs16% DV48g
    Fiber12% DV3g
    Calories400Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol20mg7%
    Sodium460mg19%
    Potassium480mg14%
    Protein19g37%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate48g16%
    Dietary Fiber3g12%
    Sugars2g4%
    Vitamin A6%
    Vitamin C4%
    Calcium30%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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