Italian · Dinner
Creamy Mushroom Rice
Arborio rice cooked risotto-style in warm vegetable stock with sautéed cremini mushrooms, finished with butter, cream, Parmesan and fresh thyme. Garlic and shallot build a savory base while white wine adds acidity, producing a spoonable, glossy Italian rice dish.
$5
10 minsPrep
30 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
613Calories
17.1gProtein
26.6gFat
68.8gCarbs
5.2gSugar
3.9gFiber
1134mgSodium
69mgChol
14.8gSat Fat
625mgPotassium
330mgCalcium
2.8mgIron
0.5mcgVitamin B12
4.1mgVitamin C
vegetarian
low-cholesterol
rich-umami
all-time-classics
low-chol
Instructions
1
Prep
Slice cremini mushrooms, mince garlic, chop shallot, and warm vegetable stock in a small saucepan over low heat.
2
Sauté mushrooms in olive oil over medium heat for 5 minutes, stirring occasionally, until golden-edged; set aside.
3
Melt butter over medium-low heat, add shallot and garlic, and cook for 2 minutes until softened and translucent.
4
Add rice and stir over medium heat for 1 minute until glossy, pour in wine and stir for 1 minute until nearly evaporated, then add warm stock one ladleful at a time, stirring frequently and waiting for absorption before each addition, about 18 minutes until tender with a slight bite.
5
Plate
Stir sautéed mushrooms, cream, Parmesan, thyme, salt and pepper into rice off heat until combined; spoon into a shallow bowl, scatter with extra Parmesan and parsley, and serve immediately while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.2 oz150g Arborio rice, uncooked
- 7 oz200g cremini mushrooms
- 4 cloves4 cloves garlic
- 4 tbsp40g shallot
- 2 1/2 cups600ml vegetable stock
- 2 tbsp2 tbsp butter
- 1/2 cup50g Parmesan, plus extra to finish
- 4 tbsp60ml heavy cream
- 4 tbsp60ml dry white wine
- 1 tsp1 tsp fresh thyme leaves
- 2 tsp2 tsp olive oil
- 2 tsp2 tsp fresh parsley, to finish
- salt, to taste
- black pepper, to taste
