Red Wine Risotto with Mushrooms

Red Wine Risotto with Mushrooms

by Owen Austin 1 year ago
4.9 (9)
40 minutes
373.4 kcal
46.6 g carbs
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Description

A creamy risotto with mushrooms, parsley, and red wine. Top each serving with Parmesan cheese.

Ingredients
  • 3 ½ cups chicken broth
  • 3 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup Arborio rice
  • ½ cup dry red wine
  • 1 (8 ounce) package sliced cremini mushrooms
  • ½ cup grated Parmesan cheese
  • ⅓ cup grated mozzarella cheese
  • ¼ cup chopped fresh parsley
  • salt and ground black pepper to taste
Directions
  1. 1. Bring broth to a simmer in a saucepan over medium-high heat. Cover saucepan and keep broth warm over low heat.
  2. 2. Melt butter in a heavy large saucepan over medium heat; cook and stir onion until softened, about 8 minutes. Add garlic to onion and cook until fragrant, about 30 seconds. Stir rice into onion mixture and cook until fragrant and slightly toasted, about 2 minutes. Add wine to rice mixture and stir for 1 minute.
  3. 3. Pour 3/4 cup hot broth into rice mixture; cook and stir constantly until absorbed, about 6 minutes. Add 3/4 cup more hot broth; cook and stir for 6 minutes. Add 3/4 cup hot broth; cook and stir for 6 minutes. Add 3/4 cup hot broth; cook and stir for 3 minutes. Add the remaining 1/2 cup hot broth and mushrooms; cook and stir for 5 minutes.
  4. 4. Stir Parmesan cheese, mozzarella cheese, parsley, salt, and pepper into risotto; cook and stir until cheeses are melted, about 30 seconds.
Nutrition Facts
serving: 4 servings
calories: 373.4 kcal
carbohydrates: 46.6 g
protein: 11.8 g
saturated fat: 8.2 g
cholesterol: 37.7 mg
sodium: 258.3 mg
fiber: 1.6 g
sugar: 2.1 g