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Three-Mushroom Risotto

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By Betty Crocker Kitchens
Updated Nov 4, 2008
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Imagine being in an Italian open-air market with mountains of fresh wild mushrooms. Enjoying this risotto is the next best thing!

More About This Recipe

  • Risottos are perfect for spring, when it's still too chilly for a grilled-only diet, but too warm for heavy stews and casseroles.

    And despite what some crabby celebrity chefs tell us, it is not that big a deal. Really. Once you have the basic risotto technique under your belt, your only limit is your imagination.

    There are a couple of important points, though. First, you really should use homemade stock (broth). It does make that big of a difference. If I can make time, you can, too, or you will just have to wait until a Saturday. (If you’re very clever, you already have some in your freezer.) Then keep a pot of it simmering next to your risotto pan. Second thing: Use the freshest produce you can find.

    Need some ideas? Try these:

    1. Artichoke hearts and pesto

    Here we have some freshly shucked (freshly choked?) artichokes. A pain in the butt, yes, but oh-so-worth it.

    Pro-tip: When using fresh artichoke hearts, it helps to slice them up and blanch them in boiling water for a minute, then douse them with a little lemon juice to keep them from turning brown.

    2. Snap peas and fresh mint

    Add the peas during the last five minutes of cooking so they don't get soggy. Frozen peas are also fine! Add finely sliced mint leaves at the very end.

    3. Asparagus and lemon zest.

    Add the stems of the asparagus about ten minutes in, saving the tender tips for the last five minutes so they stay crisp. Add the lemon zest at the same time. Don't forget lots of fresh parm!

    4. Asian mushrooms with brie.

    It's gooey like mac and cheese, but with all those earthy mushrooms and fancy cheese to make it more grown-up. Use shiitake, maitake, enoki and beech mushrooms for variety. Stir the cheese in at the end.

    5. Roasted tomato and sweet corn.

    You lucky folks who live south of the Mason-Dixon Line are already getting these summery treats. Roasting tomatoes and corn brings out a depth that goes perfectly with creamy risotto. If you enjoy meat, you can even make this into a jambalaya by adding chicken or shrimp.

    Enjoy your spring!

Three-Mushroom Risotto

  • Prep Time 10 min
  • Total 1 hr 35 min
  • Servings 6
  • Ingredients 11
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Ingredients

  • 1 package (about 1.25 ounces) dried porcini mushrooms (1 cup)
  • 1/4 cup olive or vegetable oil
  • 2 tablespoons chopped fresh parsley
  • 4 garlic cloves, finely chopped
  • 2 medium green onions, sliced (2 tablespoons)
  • 1 cup uncooked Arborio rice or regular long-grain rice
  • 1 package (about 3.5 ounces) fresh shiitake mushrooms, thinly sliced
  • 1 package (about 5.5 ounces) fresh cremini mushrooms, thinly sliced
  • 3 1/2 cups Progresso™ chicken broth (from 32-ounces carton), warmed
  • 1/2 cup freshly grated or shredded Parmesan cheese
  • 1 tablespoon balsamic vinegar
Make With
Progresso Broth

Instructions

  • Step 
    1
    Cover porcini mushrooms with warm water. Let stand at room temperature about 1 hour or until tender; drain.
  • Step 
    2
    Heat oil in 10-inch nonstick skillet over medium-high heat. Cook parsley, garlic and onions in oil about 5 minutes, stirring frequently, until onions are tender.
  • Step 
    3
    Stir in rice. Cook, stirring frequently, until edges of kernels are translucent. Stir in porcini, shiitake and crimini mushrooms. Cook uncovered about 3 minutes, stirring frequently, until mushrooms are tender.
  • Step 
    4
    Reduce heat to medium. Add 1 cup of the broth. Cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in remaining broth, 1/2 cup at a time, cooking about 3 minutes after each addition and stirring occasionally, until broth is absorbed, rice is just tender and mixture is moist.
  • Step 
    5
    Stir in cheese and vinegar.

Nutrition

275 Calories
13 g Total Fat
10 g Protein
31 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
275
Calories from Fat
115
Total Fat
13 g
Saturated Fat
5 g
Cholesterol
5 mg
Sodium
760 mg
Potassium
390 mg
Total Carbohydrate
31 g
Dietary Fiber
1 g
Protein
10 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
14%
14%
Iron
12%
12%
Exchanges:
2 Starch; 1/2 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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