Ingredients for Nutty Mushroom Risotto
- 3 tablespoons butter
- Olive Oil
- 1 large shallot, finely chopped
- Baby Portabella Mushrooms
- Dried Basil
- Arborio Rice
- Salt and pepper to taste
- Fresh Ground Black Pepper
- Dry White Wine
- Canned Chicken Broth
- Lemon, Zest Of
- ¼ cup heavy cream (optional)
- Fresh Parmesan Cheese
- Salted Cashews
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How to Make Nutty Mushroom Risotto
- Warm chicken broth in a saucepan or microwave.
- Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet or saucepan over medium heat.
- Add the finely chopped shallot and cook for 1 minute until softened.
- Add sliced mushrooms and chopped basil; sauté until mushrooms are softened, about 2 minutes.
- Increase heat to medium-high. Add Arborio rice, salt, and pepper. Stir constantly until rice is toasted and just starting to turn golden, 1-2 minutes.
- Add white wine and stir until almost completely evaporated.
- Begin adding warm chicken broth, about ½ cup at a time. Stir frequently until each addition is almost absorbed before adding the next.
- Continue adding broth, stirring frequently, until the rice is almost cooked through (al dente). This will take about 15-20 minutes.
- During the last two additions of broth, taste the rice for doneness. It should be tender with a slight bite.
- If rice is not done after the last addition, continue cooking, adding more broth until tender.
- Remove from heat. Stir in remaining 1 tablespoon of butter, lemon zest, heavy cream (if using), Parmesan cheese, and chopped cashews.
- Season with salt and pepper to taste, considering the saltiness of the cashews.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
8g
Fat
40g
Carbs
11g
