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Mushroom Risotto with Fresh Thyme

  Onion 1 Large, finely chopped
  Red bell pepper 1 , diced
  Garlic 2 Clove (10 gm), mashed
  Butter 2 Tablespoon, divided
  Chardonnay 2 Tablespoon
  Chicken stock 1 1⁄2 Liter (6 Cups, Divided)
  Chopped fresh thyme 1 Teaspoon
  Arborio rice 450 Gram (2 Cups, Uncooked)
  Sliced mixed mushrooms 1⁄2 Pound (225 Grams, Chanterelle, Morel, Or Portobello, Depending On Time Of Year)
  Mascarpone cheese 2 1⁄2 Tablespoon (2 Rounded Tablespoon)
  Milk 2 Tablespoon
  Grated parmesan cheese 2 Tablespoon
  Chopped fresh italian parsley 2 Tablespoon

In a large saucepan, saute onions, bell peppers and garlic in 1 tablespoon butter until quite soft.
Add wine and 1/2 cup of chicken stock.
Simmer until reduced by half.
Add thyme and rice, and stir until the rice absorbs all of the liquid.
Continue adding stock, 1 cup at a time, and cook until rice is al dente, stirring constantly.
Meanwhile, in a nonstick skillet, quickly saute mushrooms in the remaining 1 tablespoon butter, until they are just lightly brown.
Add mushrooms to rice, and stir in mascarpone cheese and milk.
Stir until well-mixed and creamy.
Garnish with Parmesan cheese and Italian parsley.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2675 Calories from Fat 623

% Daily Value*

Total Fat 70 g107.9%

Saturated Fat 35.5 g177.4%

Trans Fat 0 g

Cholesterol 186.5 mg62.2%

Sodium 2678.1 mg111.6%

Total Carbohydrates 443 g147.6%

Dietary Fiber 9.9 g39.4%

Sugars 72.5 g

Protein 60 g119.4%

Vitamin A 163% Vitamin C 397.6%

Calcium 62.2% Iron 42.3%

*Based on a 2000 Calorie diet

Mushroom Risotto With Fresh Thyme Recipe