90 Second Wild Mushroom Risotto

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Aug. 25, 2013

A classic wild mushroom risotto will class up any dinner and is so worth the wait.


Butter 2 Tablespoon
Olive oil 2 Tablespoon
Shallots 1 Cup (16 tbs) , mince
Assorted mushroom 4 Cup (64 tbs)
Arborio rice 1 Cup (16 tbs)
Salt and pepper To Taste
White wine 1 Cup (16 tbs)
Chicken broth 6 Cup (96 tbs) , warmed
Parmesan cheese 1 Cup (16 tbs)
Parsley 1 Cup (16 tbs) , chopped



1. In a large skillet saute shallots in butter and oil until translucent.

2. Add mushrooms, season with salt and pepper and saute until most of the liquid is cooked off.

3. Stir in the rice and toast for about 1 minute.

4. Pour wine and stir until almost absorbed.

5. Add broth slowly, let simmer and stir constantly to allow liquid to absorb before adding more.

6. When rice is soft add Parmesan and chopped parsley. Stir well.


7. Serve and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 239Calories from Fat 90

 % Daily Value*

Total Fat 10 g15.4%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 699 mg29.13%

Total Carbohydrates 22 g7.3%

Dietary Fiber %

Sugars 3 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet