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My review
Mushroom Risotto
SAF
"Delicious mushroom risotto made with vegetable broth, cream, and a variety of fresh vegetables. Serve as a side dish or filling main course."
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Ingredients
45 m servings 439 calsOriginal recipe yields 4 servings
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Directions
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- Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.
- Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.
- When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.
Nutrition Facts
Per Serving: 439 calories; 19.5 g fat; 48.7 g carbohydrates; 16.9 g protein; 50 mg cholesterol; 768 mg sodium. Full nutrition
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Reviews
Read all reviews 253356 Ratings
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Most helpful positive review
10/24/2002
Excellent rice dish. Must mention that you must use Arborio rice in order to achieve maximum creaminess! I substituted chicken instead of vegetable broth and omitted the celery. My friends ra...
Most helpful critical review
1/15/2011
this is not rissotto. Is is a nice mushroom rice but real rissoto does not contain milk. The creaminess comes from the starch in the rice.
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10/24/2002
Excellent rice dish. Must mention that you must use Arborio rice in order to achieve maximum creaminess! I substituted chicken instead of vegetable broth and omitted the celery. My friends ra...
1/21/2003
I made this for a dinner party, and it makes way more than four servings! All of it was eaten, though, and everyone thought I was magic or something. I did used skim milk and fat free half and...
8/7/2003
A good recipe overall. Use half the cream. The 5 cups of broth are more of a maximum amount you will need - use common sense and stop adding broth when the rice is cooked. I used chicken bro...
1/15/2011
this is not rissotto. Is is a nice mushroom rice but real rissoto does not contain milk. The creaminess comes from the starch in the rice.
11/4/2001
absolutely delicious - I didn't have cream so I didn't bother, but it didn't need it, still was really creamy. took forever to cook but was worth it. I added dried rosemary and fresh minced ga...
4/20/2000
What a delicious tasting risotto!! I substituted minced garlic, dried parsley and used skim milk. Made no difference to the taste. Directions incomplete. Did not tell you how or when to add ...
10/28/2003
really good recipe!! it was my first ever risotto & it turned out to be pretty tasty!! make these minor adjustments to make it perfect : 1. completely skip cream. it makes the risotto too hea...
12/2/2005
I served this risotto as a side dish, with london broil and caesar salad, for my husband's birthday dinner. Everyone loved it. My mother-in-law helped me make the risotto and it came out great...
8/31/2005
Wow, this was delicious!! Next time, I'm going to leave out the celery as it gave it a weird, and unnecessary flavor. Everything else was superb! Will make again for sure!