Mushroom Risotto

Feb/March 2019 Dig In- The Big Y Magazine
Recipe By:
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Mushroom Risotto
Serving: Serves 2
Prep Time: 20 Minutes
Cook Time: Cook 41 Minutes
Mushroom Risotto
Recipe By: Logo Site

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3 cups reduced sodium chicken broth

1 cup water

3 sprigs fresh thyme

1 Tbsp. Big Y pure olive oil

¼ cup onion, sliced

2 garlic cloves, minced

1 cup Big Y white mushrooms, sliced

¼ cup red bell pepper, seeded and diced

1 cup arborio rice

¼ cup dry white wine

¼ cup fresh Parmesan cheese, grated

½ cup Kalamata olives

-kosher salt and fresh ground pepper to taste

-fresh thyme, chopped for garnish


In a large saucepan over medium heat, combine broth, water and thyme. Let simmer for 5 minutes or until warm; set aside. In another large pot over medium heat, add oil. Once hot, add onion and garlic and sauté for 4 minutes. Add mushrooms and bell pepper and cook for 2 minutes. Add rice and toast for 2 minutes, stirring constantly. Stir in the wine and cook, scraping up any browned bits, for 4 minutes or until wine is absorbed. Add 2 cups warm broth and bring to a simmer; discard thyme sprigs. Cook, stirring, for 12 minutes or until most of the liquid is absorbed. Add remaining broth, return to a simmer and cook, stirring, for 12 minutes or until risotto is al dente (soft on outside with a slight chewy interior). The risotto should be thick, not too soupy or dry. Remove pot from the heat and stir in cheese, olives and salt and pepper to taste. Stir in more hot broth if the risotto is too thick. Serve immediately, garnished with thyme.

Nutrition facts:

Nutrition Information Per Serving: Calories: 582 (Calories from Fat: 162); Total Fat: 18g (Saturated Fat: 3g); Protein: 13g; Total Carbohydrates: 85g (Dietary Fiber: 3g; Sugars: 4g); Cholesterol: 12mg; Sodium: 712mg