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Wild Mushroom Risotto

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Trans-fat Free, High Fiber


45 ml butter, unsalted
115.6 ml/g mushrooms, shiitake
stems removed, sliced
115.6 ml/g mushrooms
white, stems removed, sliced
1 x salt
1 x black pepper
freshly ground
30 ml butter, unsalted
15 ml vegetable oil
79 ml onions
finely minced
355 ml arborio (short-grain) rice
118 ml white wine
dry or broth
1.2 l stock
59 ml mascarpone cheese
59 ml Parmesan cheese
15 ml parsley leaves


Heat butter in small skillet over moderate heat.

When it begins to foam, add mushrooms and cook for 3-to-5 minutes, until soft.

Add salt and pepper to taste.

Turn off heat and set aside.

Bring the broth to a steady simmer in a saucepan on top of the stove.

Heat butter and oil in heavy 4-quart casserole over moderate heat.

Add onion, sauté for 1-to-2 minutes, until it begins to soften, being careful not to brown.

Add rice to butter-oil-onion mixture.

Using a wooden spoon, stir 1 minute, making sure all grains are well coated.

Add wine and stir until completely absorbed.

Add simmering broth, ½ cup at a time, stirring frequently.

Wait until each addition is almost completely absorbed (approximately 2 minutes) before adding next ½ cup, reserving ¼ cup to add at the end.

Stir often.

After approximately 18 minutes (rice should be tender and firm), add ¼ cup broth, mushrooms, Mascarpone and Parmesan cheeses and stir vigorously so cheeses melt.

Sprinkle with parsley.

Serve immediately.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 886g (31.3 oz)
Amount per Serving
Calories 102437% of calories from fat
 % Daily Value *
Total Fat 42g 65%
Saturated Fat 22g 111%
Trans Fat 0g
Cholesterol 86mg 29%
Sodium 2140mg 89%
Total Carbohydrate 43g 43%
Dietary Fiber 6g 22%
Sugars g
Protein 57g
Vitamin A 21% Vitamin C 7%
Calcium 19% Iron 45%
* based on a 2,000 calorie diet How is this calculated?


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