Mushroom and Sun Dried Tomato Risotto
Indulge in the luxurious creaminess of Mushroom and Sun-Dried Tomato Risotto, a dish that combines earthy mushrooms, tangy sun-dried tomatoes, and perfectly cooked Arborio rice for the ultimate comfort food. This one-pot recipe starts with a fragrant base of sautéed onions, garlic, and buttery mushrooms, enriched by the robust flavors of white wine and warm vegetable stock. The addition of sun-dried tomatoes infused in oil adds a delightful burst of umami, while freshly grated Parmesan and a finishing touch of parsley elevate this elegant dish. Perfect for weeknight dinners or special occasions, this risotto is a restaurant-quality meal you can create at home in just 45 minutes. Serve it alongside a crisp white wine for an unforgettable culinary experience!
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 2 cups Button mushrooms or cremini mushrooms, sliced
- 1 cup Sun-dried tomatoes (in oil), chopped
- 0.5 cup Dry white wine
- 4 cups Vegetable stock, warmed
- 0.5 cup Parmesan cheese, freshly grated
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Heat the vegetable stock in a small saucepan over low heat and keep it warm throughout the cooking process.
In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened, stirring frequently.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they release their moisture and begin to brown.
Mix in the chopped sun-dried tomatoes and cook for 2 minutes to combine the flavors.
Add the Arborio rice to the skillet and toast it for 1-2 minutes, stirring constantly until the grains are slightly translucent around the edges.
Pour in the white wine and stir until it is mostly absorbed by the rice.
Begin adding the warm vegetable stock one ladleful at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process for about 20-25 minutes until the rice is tender and creamy.
Once the rice is cooked, stir in the remaining tablespoon of butter and the grated Parmesan cheese. Mix until the risotto is creamy and well-combined.
Season the risotto with salt and black pepper to taste.
Garnish with fresh parsley and serve immediately.
Nutrition Facts
Calories |
2783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.7 g | 242% | |
| Saturated Fat | 56.1 g | 280% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 8733 mg | 380% | |
| Total Carbohydrate | 181.2 g | 66% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 48.6 g | ||
| Protein | 78.8 g | 158% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 1623 mg | 125% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 5162 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
