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+ servings
A bowl of risotto with roasted mushrooms on top and garnished with fresh grated Asiago cheese.
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5 from 1 vote

Mushroom Marsala Risotto

Risotto is a verstaile dish and this one is outstanding with the addition of Marsala and mushrooms.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Main Dish
Cuisine: Italian
Servings: 4 serving
Calories: 360kcal

Ingredients

  • 1 cup arborio rice
  • 4 cups beef broth (Substitute 4 cups water and 4 mushroom bouillon cubes for vegetarian)
  • 1 mushroom bouillon cube
  • 2 tablespoon olive oil
  • 1 clove garlic minced
  • 8 oz cremini mushrooms sliced
  • ¼ cup marsala fortified wine optional
  • ¾ cup shredded Asiago cheese

Instructions

  • Heat olive oil over medium heat in a large heavy skillet. Skillet should be large enough to hold all the ingredients.
  • Dissolve the mushroom bouillon cube in one cup of the beef broth. Reserve the other 3 cups of broth.
  • Toast the garlic in the hot olive oil about 1 minute. Add the rice and stir to coat. Toast the rice about 3 minutes.
  • Add the marsala if using and let it evaporate- another minute or 2. Add the mushroom slices and stir to coat them. Cook another minute or 2.
  • Add ½ cup of the beef/mushroom broth and stir until it is absorbed- about 4- 5 minutes. Add the other ½ cup of beef/mushroom broth and stir until it is absorbed.
  • Continue adding the remaining beef broth ½ cup at a time and stir until it is absorbed stirring occasionally. (about 5 minutes per addition)
  • Add in shredded cheese and stir to incorporate.
  • Serve and enjoy!

Nutrition

Calories: 360kcal | Carbohydrates: 44g | Protein: 14g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 13mg | Sodium: 1368mg | Potassium: 453mg | Fiber: 2g | Sugar: 1g | Vitamin A: 147IU | Vitamin C: 0.2mg | Calcium: 251mg | Iron: 3mg