Mushroom Risotto
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy risotto studded with sautéed mushrooms and finished with parmesan cheese. Rich with umami flavor from the mushrooms and broth, it's a comforting Italian-inspired main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 cups low sodium chicken stock, (store bought or homemade)
- 3 tablespoons extra virgin olive oil
- 1 small yellow onion, (diced)
- 1 pound cremini mushrooms, (sliced)
- 4 small fresh thyme sprigs (or 1/2 teaspoon dried thyme)
- 1 teaspoon chopped fresh rosemary
- Freshly ground black pepper
- 1 teaspoon salt
- 5 garlic cloves, (minced)
- 1 1/2 teaspoons balsamic vinegar
- 1 1/2 cups arborio rice (or carnaroli rice)
- 1/2 to 3/4 cup shredded parmesan cheese
- Minced fresh parsley, (for garnish (optional))
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 50m
- Sodium
- 673mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 398mg
- Calcium
- 128mg
- Iron
- 0.47mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 673MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.