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Photo:Photographer: Greg DuPree, Food Stylist: Ali Ramee, Prop Stylist: Christine Kelly
Photographer: Greg DuPree, Food Stylist: Ali Ramee, Prop Stylist: Christine Kelly
Active Time:15 minsTotal Time:45 minsServings:4Jump to Nutrition Facts
Active Time:15 minsTotal Time:45 minsServings:4
Active Time:15 mins
Active Time:
15 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2 ¾cupslower-sodium vegetable broth1cupwater2tablespoonsextra-virgin olive oil8ouncessliced fresh mushrooms, such as cremini, shiitake, buttonand/oroyster (5 cups)3(5-inch) thyme sprigs, plus additional thyme leaves for garnish4tablespoonsunsalted butter, divided1tablespoonfinely chopped garlic1smallshallot, finely chopped1cuparborio rice½cupdry vermouth¼teaspoonsalt⅓cupgrated Parmesan cheese, plus 2 tablespoons, divided2tablespoonschopped fresh chives
Cook Mode(Keep screen awake)
Ingredients
2 ¾cupslower-sodium vegetable broth
1cupwater
2tablespoonsextra-virgin olive oil
8ouncessliced fresh mushrooms, such as cremini, shiitake, buttonand/oroyster (5 cups)
3(5-inch) thyme sprigs, plus additional thyme leaves for garnish
4tablespoonsunsalted butter, divided
1tablespoonfinely chopped garlic
1smallshallot, finely chopped
1cuparborio rice
½cupdry vermouth
¼teaspoonsalt
⅓cupgrated Parmesan cheese, plus 2 tablespoons, divided
2tablespoonschopped fresh chives
DirectionsBring broth and water to a simmer in a small saucepan over medium heat.Meanwhile, heat a large cast-iron skillet over high heat until smoking. Add oil; swirl to coat. Add mushrooms; cook, stirring occasionally, until thoroughly browned, 6 to 8 minutes. Add thyme sprigs; cook, stirring often, until fragrant and crackling, about 1 minute. Remove from heat. Transfer 1/2 cup mushrooms to a small bowl; set aside.Photographer: Greg DuPree, Food Stylist: Ali Ramee, Prop Stylist: Christine KellyReturn the skillet to medium-high heat. Add 2 tablespoons butter to the mushrooms in the pan; cook, stirring, until melted and foamy, about 1 minute. Add garlic and shallot; cook, stirring often, until fragrant and softened, about 2 minutes. Add rice; cook, stirring constantly, until toasted, about 1 minute. Stir in vermouth; cook, stirring constantly, until the vermouth is absorbed, about 2 minutes. Reduce heat to medium. Add 3/4 cup of the warm broth mixture; cook, stirring often, until nearly absorbed, about 3 minutes. Continue adding the broth mixture, 3/4 cup at a time, stirring often, until the liquid is nearly absorbed between additions and the rice is al dente and creamy, 15 to 18 minutes. Remove from heat. Remove and discard thyme sprigs. Stir in salt, 1/3 cup Parmesan and the remaining 2 tablespoons butter. Stir in the remaining warm broth mixture to loosen, if needed.Photographer: Greg DuPree, Food Stylist: Ali Ramee, Prop Stylist: Christine KellyDivide the risotto among 4 bowls; top with the reserved 1/2 cup mushrooms, the remaining 2 tablespoons Parmesan and chives. Garnish with thyme leaves, if desired.Originally appeared: EatingWell.com, January 2023
Directions
Bring broth and water to a simmer in a small saucepan over medium heat.Meanwhile, heat a large cast-iron skillet over high heat until smoking. Add oil; swirl to coat. Add mushrooms; cook, stirring occasionally, until thoroughly browned, 6 to 8 minutes. Add thyme sprigs; cook, stirring often, until fragrant and crackling, about 1 minute. Remove from heat. Transfer 1/2 cup mushrooms to a small bowl; set aside.Photographer: Greg DuPree, Food Stylist: Ali Ramee, Prop Stylist: Christine KellyReturn the skillet to medium-high heat. Add 2 tablespoons butter to the mushrooms in the pan; cook, stirring, until melted and foamy, about 1 minute. Add garlic and shallot; cook, stirring often, until fragrant and softened, about 2 minutes. Add rice; cook, stirring constantly, until toasted, about 1 minute. Stir in vermouth; cook, stirring constantly, until the vermouth is absorbed, about 2 minutes. Reduce heat to medium. Add 3/4 cup of the warm broth mixture; cook, stirring often, until nearly absorbed, about 3 minutes. Continue adding the broth mixture, 3/4 cup at a time, stirring often, until the liquid is nearly absorbed between additions and the rice is al dente and creamy, 15 to 18 minutes. Remove from heat. Remove and discard thyme sprigs. Stir in salt, 1/3 cup Parmesan and the remaining 2 tablespoons butter. Stir in the remaining warm broth mixture to loosen, if needed.Photographer: Greg DuPree, Food Stylist: Ali Ramee, Prop Stylist: Christine KellyDivide the risotto among 4 bowls; top with the reserved 1/2 cup mushrooms, the remaining 2 tablespoons Parmesan and chives. Garnish with thyme leaves, if desired.
Bring broth and water to a simmer in a small saucepan over medium heat.
Meanwhile, heat a large cast-iron skillet over high heat until smoking. Add oil; swirl to coat. Add mushrooms; cook, stirring occasionally, until thoroughly browned, 6 to 8 minutes. Add thyme sprigs; cook, stirring often, until fragrant and crackling, about 1 minute. Remove from heat. Transfer 1/2 cup mushrooms to a small bowl; set aside.
Return the skillet to medium-high heat. Add 2 tablespoons butter to the mushrooms in the pan; cook, stirring, until melted and foamy, about 1 minute. Add garlic and shallot; cook, stirring often, until fragrant and softened, about 2 minutes. Add rice; cook, stirring constantly, until toasted, about 1 minute. Stir in vermouth; cook, stirring constantly, until the vermouth is absorbed, about 2 minutes. Reduce heat to medium. Add 3/4 cup of the warm broth mixture; cook, stirring often, until nearly absorbed, about 3 minutes. Continue adding the broth mixture, 3/4 cup at a time, stirring often, until the liquid is nearly absorbed between additions and the rice is al dente and creamy, 15 to 18 minutes. Remove from heat. Remove and discard thyme sprigs. Stir in salt, 1/3 cup Parmesan and the remaining 2 tablespoons butter. Stir in the remaining warm broth mixture to loosen, if needed.
Divide the risotto among 4 bowls; top with the reserved 1/2 cup mushrooms, the remaining 2 tablespoons Parmesan and chives. Garnish with thyme leaves, if desired.
Originally appeared: EatingWell.com, January 2023
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Nutrition Facts(per serving)422Calories22gFat42gCarbs10gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
