QUICK MUSHROOM RISOTTO
If you thought you had to stand by a hot stove, stirring for 35 minutes, to make a pot of risotto, think again. This recipe is cooked in the microwave, leaving you ample time to prep the rest of the meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 8
Steps:
- In a deep, 9-inch microwave-safe dish with a tight-fitting lid, combine butter and thyme. Microwave until butter has melted and thyme is fragrant, about 1 minute. Add mushrooms, and season with salt and pepper. Microwave until mushrooms have released their liquid, about 8 minutes. Transfer to a plate.
- In the same dish, combine rice, broth, and garlic; season with salt and pepper. Cover, and microwave 9 minutes. Stir in 2 cups water, and microwave until rice is tender, 9 minutes more.
- Stir in mushroom mixture; microwave until risotto is heated through, about 2 minutes. Stir in Parmesan. (If risotto is too thick, add water as needed.)
Nutrition Facts : Calories 173 g, Fat 7 g, Protein 5 g
QUICK MUSHROOM RISOTTO (PILLSBURY BAKE-OFF WINNER)
Credit for this simple recipe goes to Tina Repak of Pennsylvania who entered it in the 1998 Pillsbury Bake-Off. The use of instant rice shortens your time in the kitchen to complete this creamy side dish.
Provided by DuChick
Categories White Rice
Time 20m
Yield 1/2 cup servings, 8 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in large skillet over medium-high heat. Add onion and mushrooms; cook and stir 3 minutes.
- Add rice, garlic powder and pepper; cook 2 minutes.
- Stir in 1 can of the broth; cook 4 minutes, stirring constantly.
- Gradually stir in remaining can of broth; cook 7 minutes or until liquid is almost absorbed, stirring frequently.
- Stir in whipping cream.
- Remove from heat.
- Stir in 1/3 cup cheese.
- Spoon into serving dish; sprinkle with 1 tablespoon cheese.
Nutrition Facts : Calories 211.9, Fat 9.3, SaturatedFat 5.3, Cholesterol 26.4, Sodium 811.4, Carbohydrate 22.9, Fiber 1, Sugar 1.3, Protein 8.9
SIMPLE MUSHROOM RISOTTO
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat the stock and ladle 2 cups into a medium bowl. Add dried mushrooms and let soak for 20 minutes, then drain, reserving the liquid. Pour liquid through a fine sieve lined with cheesecloth or paper towels to catch any grit. Add mushroom liquid back to warm stock. Keep stock heated over medium heat. Pat soaked mushrooms dry and saute in a large skillet with 1 tablespoon olive oil.
- Heat remaining olive oil in a large, heavy saucepan over medium heat. Add shallots and cook until softened. Add rice and cook, stirring, until the rice becomes translucent, about 3 to 5 minutes. Add vermouth and stir until absorbed by rice. Add warm mushroom stock to rice, 1 cup at a time, stirring constantly. All stock must be fully absorbed before the next cup of stock is added. After about 20 minutes, the rice should be tender but not mushy, it should have a creamy texture. Add more stock if needed. Fold in Sauteed mushrooms, Parmesan, and season with salt and pepper. Let stand for a minute before serving. Sprinkle with Parmesan, if desired.
MUSHROOM RISOTTO
This is a very easy risotto. It was published in The Canberra Times Sunday magazine during July. It's the first, and only, one I've ever made because I always felt very intimidated by risotto. All of the recipes I'd ever seen made it seem as if it was really easy to have a culinary disaster and that put me off. But this recipe seemed so easy and foolproof that I decided to try it. And it is as easy as it seems. I would have used more mushrooms and cheese than the recipe says because I don't recognise the phrases 'too many mushrooms' and 'too much cheese'. They are oxymoronic. There is no such thing as too many mushrooms or too much cheese. So use as many mushrooms and as much cheese as you like; or you could use the amounts specified in the recipe. I gave some to LeggyPeggy who also thought it was very nice. So, if you are intimidated by risotto, try this recipe. You'll be glad you did.
Provided by Russian Black
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pan heat butter and oil, add onions and saute until transparent.
- Add garlic and mushrooms.
- Add rice and stir until transparent.
- Add wine, allowing it to evaporate.
- Add a ladle of boiling stock, simmer, and stir until it is almost entirely incorporated.
- Keep adding stock, a little at a time, until rice is almost cooked.
- Remove from heat, season and finish with butter and parmesan.
- Rest it for five minutes with the lid on, then serve.
Nutrition Facts : Calories 1066.1, Fat 46.2, SaturatedFat 25.7, Cholesterol 113.4, Sodium 1425.2, Carbohydrate 123, Fiber 2.3, Sugar 10.2, Protein 32.4
MUSHROOM RISOTTO
Barney guides you through a step-by-step guide to making a mushroom risotto - you might even find it relaxing!
Provided by Good Food team
Categories Dinner, Lunch, Main course, Starter, Supper
Time 30m
Number Of Ingredients 11
Steps:
- Put 50g dried porcini mushrooms into a large bowl and pour over 1 litre boiling water. Soak for 20 mins, then drain into a bowl, discarding the last few tbsp of liquid left in the bowl.
- Crumble 1 vegetable stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid.
- Heat 2 tbsp olive oil in a shallow saucepan or deep frying pan over a medium flame. Add 1 finely chopped onion and 2 finely chopped garlic cloves, then fry for about 5 mins until soft.
- Stir in 250g chopped chestnut mushrooms and the dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened.
- Tip 300g risotto rice into the pan and cook for 1 min. Pour over a 175ml glass of white wine and let it bubble to nothing so the alcohol evaporates.
- Keep the pan over a medium heat and pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid.
- Add about the same amount of stock again and continue to simmer and stir - it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.
- Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water. Take the pan off the heat, add 25g butter and scatter over 25g grated parmesan or Grana Padano cheese and half a handful of chopped parsley leaves.
- Cover and leave for a few mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and scatter with the remaining 25g grated cheese and the remaining chopped parsley leaves.
Nutrition Facts : Calories 445 calories, Fat 17 grams fat, SaturatedFat 7.7 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 1.45 milligram of sodium
CREAMY MUSHROOM RISOTTO
This variation on mushroom risotto includes cream of mushroom soup for the creamy taste, without actually using heavy cream. A light hand is recommended with the thyme and basil. If you like, stir in freshly grated parmesan cheese before serving.
Provided by Kathy
Categories Main Dish Recipes Rice Risotto Recipes
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Place dried mushrooms into a small bowl, and cover with hot water; soak 10 minutes. Remove with a slotted spoon, and gently squeeze dry with paper towels. Chop mushrooms, and set aside.
- Scoop cream of mushroom soup into a bowl, and gradually stir in boiling water until mixture is smooth but not runny.
- In a saucepan over medium heat, bring the stock to a gentle simmer.
- Heat butter and olive oil in a large pot over medium heat. Stir in onion, garlic, and chopped mushrooms; cook about 3 minutes. Gradually stir in rice; cook 2 minutes, stirring constantly to coat rice with oil. Season with salt and pepper. Stir in thyme and basil to taste.
- Pour in the mushroom soup mixture, stirring until absorbed. Gradually add 1/3 stock, stirring until liquid is absorbed. Continue to stir in stock gradually, 1 cup at a time, allowing the liquid to be absorbed before adding another cup. It should take about 20 minutes for all the stock to be absorbed and the rice becomes al dente (tender but firm to the bite).
Nutrition Facts : Calories 337.1 calories, Carbohydrate 61.3 g, Cholesterol 5.6 mg, Fat 6.3 g, Fiber 2.4 g, Protein 8 g, SaturatedFat 2 g, Sodium 627.3 mg, Sugar 1.7 g
More about "quick mushroom risotto recipes"
EASY MUSHROOM RISOTTO {RESTAURANT-STYLE} - THE BUSY BAKER
From thebusybaker.ca
4.8/5 (14)Calories 275 per servingCategory Dinner, Side Dish
- Once the butter is melted, add the onion and garlic and sauté until the onion is soft and translucent.
EASY MUSHROOM RISOTTO - THE STAY AT HOME CHEF
From thestayathomechef.com
4.9/5 (7)Total Time 55 minsCategory DinnerCalories 381 per serving
- Meanwhile, in a large skillet, heat 1 tablespoon of olive oil over high heat. Add i n the mushrooms, season with salt and pepper, and saute until nicely browned, 3-4 minutes. Remove them from the pan and set them aside for now.
- In the same skillet heat 2 tablespoons of olive oil. Saute the shallots for a minute or two and then add in the rice. Toast the rice in the olive oil for about 3 to 4 minutes until golden.
- Pour in 1 cup of the simmering chicken broth in with the rice, stirring constantly. Once the rice absorbs all of the liquid, reduce the heat to medium and continue adding in broth 1/2 cup at a time until all 6 cups of chicken broth have been added in and absorbed. Stirring consistently will help the rice cook evenly. It should take about 30 minutes to add the entire 6 cups of chicken broth.
EASY MUSHROOM RISOTTO RECIPE - HOW TO MAKE CREAMY MUSHROOM …
From delish.com
Reviews 18Calories 648 per servingCategory Date Night, Dinner
STEAK WITH QUICK MUSHROOM "RISOTTO" RECIPE | MYRECIPES
From myrecipes.com
EASY MUSHROOM RISOTTO RECIPE (VEGETARIAN, 1 PAN) - LIVE EAT LEARN
From liveeatlearn.com
EASY PEASY MUSHROOM RISOTTO
From easypeasyfoodie.com
SIMPLE TRUTH QUICK COOK RISOTTO MUSHROOM -- 8.8 OZ - VITACOST
From vitacost.com
CHEATS MUSHROOM RISOTTO – 15 MINUTE DINNER RECIPE
From youtotallygotthis.com
CREAMY VEGAN MUSHROOM RISOTTO | QUICK & EASY VERSION! - ECO …
From ecofoodstuff.com
CLASSIC MUSHROOM RISOTTO RECIPE - BBC FOOD
From bbc.co.uk
MUSHROOM RISOTTO | RICARDO
From ricardocuisine.com
QUICK AND EASY MUSHROOM RISOTTO RECIPE - DELISHABLY
From delishably.com
CREAMY MUSHROOM RISOTTO - SPEND WITH PENNIES
From spendwithpennies.com
THE BEST CREAMY MUSHROOM RISOTTO - FOODIECRUSH.COM
From foodiecrush.com
12 MUSHROOM RISOTTO RECIPES | ALLRECIPES
From allrecipes.com
QUICK MUSHROOM RISOTTO : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
EASY MUSHROOM RISOTTO {OVEN-BAKED AND NO-STIR!} - THE …
From theseasonedmom.com
MUSHROOM RISOTTO – WELLPLATED.COM
From wellplated.com
QUICK MUSHROOM RISOTTO RECIPE - PILLSBURY.COM
From pillsbury.com
QUICK RISOTTO RECIPE | MYRECIPES
From myrecipes.com
QUICK AND EASY MUSHROOM RISOTTO - ZIPLOC
From ziploc.ca
EASY, SUPER-CREAMY MUSHROOM RISOTTO » LITTLE VIENNA
From lilvienna.com
QUICK AND EASY MUSHROOM RISOTTO | AGA LIVING
From agaliving.com
HOW TO MAKE THE BEST CREAMY MUSHROOM RISOTTO - ITALIAN …
From italianfoodfast.com
MUSHROOM RISOTTO - SKINNYTASTE
From skinnytaste.com
BEST MUSHROOM RISOTTO - SPLASH OF TASTE - VEGETARIAN RECIPES
From splashoftaste.com
ULTRA CREAMY MUSHROOM RISOTTO RECIPE - INSPIRED TASTE
From inspiredtaste.net
CREAMY MUSHROOM RISOTTO RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
MUSHROOM AND CHICKEN RISOTTO RECIPE - QUICK FROM SCRATCH …
From foodandwine.com
CHEATER'S 15 MINUTE MUSHROOM RISOTTO - EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
MUSHROOM RISOTTO | RECIPETIN EATS
From recipetineats.com
EASY MUSHROOM RISOTTO WITH ROSEMARY & PARMESAN - KROLL'S KORNER
From krollskorner.com
QUICK AND CREAMY MUSHROOM RISOTTO | MINUTE® RICE
From minuterice.com
QUICK MUSHROOM RISOTTO | DELALLO
From delallo.com
HOW TO PREPARE QUICK MUSHROOM RISOTTO - OLD RISOTTO
From oldrisotto.com
MUSHROOM RISOTTO - COOKING TO ENTERTAIN | RECIPES FOR 1 OR 100
From cookingtoentertain.com
QUICK AND EASY MUSHROOM AND PEA RISOTTO - FOODLE CLUB
From foodleclub.com
CREAMY MUSHROOM RISOTTO RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
MUSHROOM PEA RISOTTO | CLASSIC ITALIAN DISH
From thisitaliankitchen.com
30-MINUTE MUSHROOM RISOTTO - NEILS HEALTHY MEALS
From neilshealthymeals.com
EASY MUSHROOM RISOTTO: UNDER 30 MINUTES - EAT WITH FISH
From eatwithfish.com
EASY MUSHROOM RISOTTO RECIPE (SIDE OR MAIN DISH!) - KYLEE COOKS
From kyleecooks.com
You'll also love