Italian
Mushroom Risotto
Mushroom Risotto is Italian home cooking, eaten at dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 2 cups arborio rice
- 1 lb mixed mushrooms
- 6 cups vegetable broth
- 1 onion
- 3 garlic cloves
- 3 tbsp butter
- 3/4 cup grated parmesan
- 2 tbsp olive oil
- 1 tbsp fresh thyme
- 1/4 cup chopped parsley
- 1/2 tsp salt
How to cook it
- Warm the vegetable broth in a saucepan and keep it at a bare simmer.
- Heat the olive oil in a wide pot and cook the sliced mushrooms until browned, about 8 minutes, then set half aside.
- Melt 1 tbsp butter with the onion and garlic and cook until soft, about 4 minutes.
- Add the rice and thyme and stir until the grains turn translucent at the edges.
- Add the warm broth a ladle at a time, stirring until absorbed, until the rice is creamy and tender, about 20 minutes.
- Stir in the remaining butter, parmesan, and the reserved mushrooms.
- Season with salt, top with parsley, and serve.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Mushroom Risotto carries dairy. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Chicken Cacciatore |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Hearty
- Protein
- Medium
- Protein quality
- Complete
- Food groups it covers
- Grains, Vegetables, and Dairy
- How this was set
- Hand audited
When to cook it
Mushroom Risotto takes about 45 minutes from a cold stove to the table, and the cooking itself is a proper project. It is eaten at dinner. Nothing in the calendar rules it out, so it is a year round dish.
More to cook
Cooked from the same things
Other dishes built on rice and mushroom.
From the same kitchens
More cooking from the United States.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.