Wild Mushroom Risotto Recipe

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2 votes | 4500 views

Mushroom Risotto with white wine, thyme and Parmesan cheese

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Servings: 2 Large Servings


Cost per serving $11.18 view details


  1. Bring broth and wine to simmer separate pot.
  2. Cover, keep warm.
  3. Chop thyme into smaller, more edible pieces to bring out the flavor.
  4. Melt butter in heavy medium saucepan over medium-high heat.
  5. Add mushrooms and 1 teaspoon thyme.
  6. Sauté until mushrooms soften, about 3 minutes.
  7. Mix in rice and heat for 1-2 additional minutes.
  8. Reduce heat to medium and start adding the broth gradually, adding more as rice absorbs it.
  9. Reduce heat to simmer before adding last ½ cup or so of broth.
  10. Mix in cheese and 1 teaspoon thyme.
  11. Season with salt and pepper.
  12. Note: Not heating the wine and adding it towards the end increases the wine flavor.
  13. Nice additions: Towards the end to not overcook, add corn (frozen works just fine) or sautéed prawns.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 764g
Recipe makes 2 servings
Calories 711  
Calories from Fat 154 22%
Total Fat 17.57g 22%
Saturated Fat 10.42g 42%
Trans Fat 0.0g  
Cholesterol 45mg 15%
Sodium 1766mg 74%
Potassium 810mg 23%
Total Carbs 96.06g 26%
Dietary Fiber 7.7g 26%
Sugars 4.73g 3%
Protein 19.17g 31%
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  • ksharkey
    December 22, 2010
    I made this using freshly foraged Blewitts. I followed both the notes about wine and corn because, well... I love both. It's delicious!

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