MUSHROOM RISOTTO
RECIPE TYPE
Vegetarian
SERVES
4 to 6
Prep time: 10 min
Cook time: 25 min
Ingredients
6 cups Longo’s Essentials Vegetable or Chicken Broth (approx.)
1/4 cup Longo’s Mediterranean Extra Virgin Olive Oil, divided
2 pkg (227g each) Longo’s Sauté Blend Mushrooms
1 onion, chopped
2 cloves garlic, minced
2 tsp chopped fresh Longo’s Organic Thyme
1/4 tsp each salt and Longo's Essentials Black Pepper
1 1/2 cups carnaroli or arborio rice
1/2 cup dry white wine
1 cup fresh grated Longo’s Curato Parmigiano Reggiano Cheese
2 tbsp Longo’s Country Churned Salted Butter (optional)
Directions
Heat broth in saucepan over medium heat, then keep warm over low heat.
Heat half of the oil over medium heat in large saucepan. Cook mushrooms, onion, garlic, thyme, salt and pepper, stirring often, for about 8 minutes or until softened and excess liquid has evaporated and mushrooms and onion are starting to brown. Scrape into bowl; set aside
Return saucepan to medium heat and add the remaining oil. Stir in rice until well coated. Pour in wine and cook, stirring, until all the wine is absorbed.
Add warm broth, about 1/2 cup at a time, cooking and stirring until each addition is absorbed before adding the next, for about 18 minutes or until rice is tender and creamy.
Stir in mushroom mixture, Parmigiano Reggiano and butter, if using, until melted and creamy. Garnish with additional thyme and cheese, if desired.
Tips:
A drizzle of Longo’s Curato Balsamic Vinegar of Modena, Gold Edition, or Longo’s Curato White Truffle Flavoured Extra Virgin Olive Oil elevates this risotto easily with wonderful flavour.
Stir in 1 cup frozen Longo’s Peas (thawed slightly) near the end of cooking to heat through for an added pop of colour and flavour.
NUTRITIONAL INFORMATION
Per serving (1/4 recipe): 620 calories
Protein 19g | Fibre 3g |
Fat 29g | Sugar 7g |
Carbs 67g | Sodium 610mg |
