Mushroom Risotto With Vermouth
Easy but loaded with flavour, this could be a side or the star of your meal.
Prep Time15 minutes mins
Cook Time40 minutes mins
Total Time55 minutes mins
Course: Side Dish
Cuisine: Italian
Servings: 4 servings
Calories: 481kcal
- 12 oz mushrooms cremini, wild, white or mixture
- ¼ cup olive oil
- 2 Tbsps butter divided 1 + 1
- 1 cup arborio rice
- 2 shallots
- 3 ½ cups chicken broth
- ½ cup dry vermouth
- ½ cup parmesan or asiago cheese, grated plus more for garnish
Clean and slice mushrooms. Toss in oil. Preheat oven to 425°. Line a baking sheet with parchment paper, spread the mushrooms in a single layer. Roast about 15 minutes until mushrooms are golden. (Or pan fry until mushroom release their juices and it evaporates.)
Heat broth in the microwave.
In a large skillet, melt 1 tablespoon butter over medium/high heat. Add the shallot and cook about 4 minutes. Add the rice and stir to coat. Cook about 1 minute. Add the vermouth and allow it to be absorbed. Add the warm broth, 1 cup at a time, stirring constantly until it is nearly absorbed. It will take 4-5 minutes for each cup to be absorbed.
Add half the mushrooms and stir to mix. Add the grated cheese.
Serve topped with the remaining mushrooms and additional cheese if desired.
Risotto is best served immediately but leftovers will keep in the fridge well for a couple of days. They won't be as creamy but they won't lose any flavour.
Calories: 481kcal | Carbohydrates: 49g | Protein: 14g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 331mg | Potassium: 532mg | Fiber: 2g | Sugar: 2g | Vitamin A: 283IU | Vitamin C: 2mg | Calcium: 127mg | Iron: 3mg