Risotto with Mushrooms and Parmesan

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You can use any fresh mushrooms, such as shiitake or portobello, in this recipe. Make-ahead tip: Prepare the risotto, reserving a cup of the broth mixture and leaving the rice slightly undercooked. Cool and refrigerate for up to 2 days. Reheat the risotto just before serving, adding the remaining liquid and fully cooking the rice.
7 servings (serving size: about 3/4 cup)


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2 cups water
1 (14 1/2-ounce) can vegetable broth
4 teaspoons olive oil, divided
2 cups chopped cremini mushrooms (about 6 ounces)
1/2 cup chopped onion
1 1/2 cups Arborio rice or other medium-grain rice
1 cup dry white wine
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil
1/4 to 1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon black pepper


Bring water and broth to a simmer in a saucepan (do not boil). Keep warm over low heat.

Heat 2 teaspoons oil in a medium saucepan over medium-high heat. Add mushrooms; saute 5 minutes or until tender. Remove mushrooms from pan.

Heat 2 teaspoons oil in pan over medium-high heat. Add onion; saute 2 minutes or until tender. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly.

Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 20 minutes). Stir in mushrooms, cheese, and remaining ingredients.

Created date

October 2003

Nutritional Information

Calories 276
Caloriesfromfat 16 %
Fat 5 g
Satfat 1.7 g
Monofat 2.5 g
Polyfat 0.3 g
Protein 8.2 g
Carbohydrate 41.9 g
Fiber 1.7 g
Cholesterol 5 mg
Iron 0.9 mg
Sodium 475 mg
Calcium 123 mg