Mushroom Risotto

Prep Time: 20 Minutes
Cooking Time: 41 Minutes
Get inspired and watch us cook up this delicious recipe
February 2023 Dig In Recipe
Ingredients
Directions
- Wash hands with soap and water.
- Rinse fresh produce.
- In a large saucepan over medium heat, combine broth, water and thyme. Let simmer until warm, about 5 minutes. 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, until wine is absorbed, about 4 minutes.
- Add 2 cups warm broth and bring to a simmer; discard thyme sprigs. Cook, stirring, until most of the liquid is absorbed, about 12 minutes.
- Add remaining broth, return to a simmer and cook, stirring, until risotto is al dente, about 12 minutes (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, salt and pepper. Stir in more hot broth if the risotto is too thick.
- Serve immediately, garnished with thyme, if desired.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Nutrition Facts
Calories: 582, Total Fat: 18g, Saturated Fat: 3g, Cholesterol: 12mg, Sodium: 712mg, Carbohydrates: 85g, Fiber: 3g, Sugars: 4g, Protein: 13g