Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 4.9 (132)
Mushroom Risotto
NUTRITION · PER SERVING45M COOK
CAL 25%·PRO 23%
CARBS 68G54% OF CAL
5G FIBER5G SUGAR57G OTHER
FAT 16G30% OF CAL
4G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, elegant risotto made with arborio rice, fresh mushrooms, white wine, and Parmesan cheese. A vegetarian main course that feels restaurant-quality.
mainitalian🫕 dutch oven🍳 skilletgluten freevegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 tablespoons extra-virgin olive oil
- 1½ pounds mixed mushrooms (chopped)
- ¾ teaspoon sea salt (plus more to taste)
- Freshly ground black pepper
- 1 medium yellow onion (chopped)
- 2 garlic cloves (finely chopped)
- 1 tablespoon fresh thyme leaves
- 1½ cups uncooked Arborio rice (rinsed)
- ⅔ cup dry white wine
- 5 cups warmed vegetable broth
- ½ cup grated pecorino or Parmesan cheese* (plus more for serving)
- Chopped fresh parsley (for garnish)
At a glance
PER SERVING · TIME 45M
CAL 25%·PRO 23%
CARBS 68G54% OF CAL
5G FIBER5G SUGAR57G OTHER
FAT 16G30% OF CAL
4G SAT12G UNSAT
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
- 30m
- Sodium
- 1022mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 232mg
- Calcium
- 110mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1022MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.