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Portobello and Oyster Mushroom Risotto

Italian.Chef's picture
  Butter 2 Tablespoon
  Mixed mushrooms 1 Pound, sliced (500 Gram, Oyster, Shiitake, Flat, Enoki, Swiss)
  Olive oil 1 1⁄2 Fluid Ounce (40 Milliliter)
  Garlic 2 Clove (10 gm), minced
  Leek 1 , finely sliced
  Chicken stock 1 3⁄4 Pint (1 Liter)
  Arborio rice 2 Cup (32 tbs)
  White wine 4 Fluid Ounce (1/2 Cup / 120 Milliliter)
  Lemon 1 , finely grated rind
  Pecorino cheese 2 Ounce, grated (1/2 Cup / 60 Gram)
  Parmesan cheese 2 Ounce, grated (1/2 Cup / 60 Gram)
  Parsley 2 Tablespoon, chopped

1. Slice mushrooms. Heat the butter in pan, add the mushrooms, and cook for a few minutes. Remove from the heat and set aside.
2. Heat the oil in a large heavy-based saucepan, add the garlic and leek, and cook for 5-6 minutes until cooked. Meanwhile, place stock in a saucepan and simmer gently.
3. Add the rice and stir for 1 minute, coating the rice in oil. Add the white wine, and cook until liquid is absorbed. Start adding the stock a ladle at a time, stirring continuously until liquid has been absorbed. Continue adding stock a ladle at a time until stock is used and rice is cooked.
4. Stir in mushrooms, lemon rind, cheeses and parsley and serve immediately.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
20 Minutes

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Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 679 Calories from Fat 230

% Daily Value*

Total Fat 26 g39.8%

Saturated Fat 9.7 g48.6%

Trans Fat 0 g

Cholesterol 37.1 mg12.4%

Sodium 693.4 mg28.9%

Total Carbohydrates 92 g30.7%

Dietary Fiber 2.9 g11.7%

Sugars 13.1 g

Protein 16 g32.9%

Vitamin A 32.7% Vitamin C 50.2%

Calcium 30.7% Iron 15.7%

*Based on a 2000 Calorie diet

Portobello And Oyster Mushroom Risotto Recipe