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Mushroom Riosotto
Submitted by:  Sarah


  Prep Time:   10 Minutes
Cook Time:  30 Minutes


"Delicious mushroom risotto made with vegetable broth, cream, and a variety of fresh vegetables. Serve as a side dish or filling main course."
3 tablespoons olive oil
3 small onions, finely chopped
1 clove garlic, peeled
1 teaspoon finely minced fresh parsley
1 teaspoon minced celery
 salt and pepper to taste
1 1/2 cups chopped mushrooms
1 cup whole milk
1 cup rice
4 tablespoons half-and-half cream
5 cups vegetable stock
1 teaspoon butter
1 cup grated Parmesan cheese

In a large saucepan, heat the oil. Fry the onion and the garlic over a high heat. Add the parsley, celery, salt and pepper. Remove the garlic when it browns.


5 minutes after you've removed the garlic, add the mushrooms and cook over low heat. Keep stirring and add the milk to keep the mushrooms tender, then stir in the rice and cream. Stir the vegetable stock into the rice one cup at a time. Stir in one cup and continue stirring until it is absorbed, then add another cup.


Once the rice is tender (about 15 to 20 minutes), add the butter and Parmesan cheese. Serve hot.

Makes 6 servings


Nutrition at a glance
Servings Per Recipe: 6
per serving
Calories 322
Protein 12g
Total Fat 15g
Sodium 572mg
Cholesterol 22mg
Carbohydrates 34g
Fiber -