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Chanterelle Risotto

Chanterelle Risotto

Cost $15, save $10

Source: Recommended by CookPal

  • 30 Min
  • 6 Servings
  • $15

INGREDIENTS

  • Butter And Oil

    • 🧈 2 tablespoons butter
    • 🧈 2 tablespoons butter

  • Vegetables

    • 🧄 2 cloves chopped fresh garlic
    • 2 cups sliced chanterelle mushrooms

  • Grain

    • 🍚 2 cups Arborio rice

  • Broth

    • 5 cups vegetable broth

  • Dairy

    • 🧀 2 cups freshly grated Parmesan cheese

  • Seasoning

    • 🧂 Salt to taste
    • 🧂 Ground black pepper to taste

STEPS

1

Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir garlic and mushrooms in melted butter until mushrooms are slightly browned, about 3 minutes. Set aside.

2

Melt 2 tablespoons butter in a large saucepan over medium heat. Stir in rice; cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing liquid to be absorbed completely before adding more broth. Continue cooking until rice is tender to the tooth.

3

Stir in mushroom mixture and cook until heated through, about 1 minute. Stir in Parmesan cheese; season with salt and pepper.

NUTRIENTS

Per 1 serving

🔥

308

Calories

  • 12
    Protein
  • 26
    Carbs
  • 17
    Fats

💡 Use high-quality Parmesan cheese for the best flavor.To ensure the risotto stays creamy, add the broth gradually and stir constantly.This dish pairs well with a light salad or steamed green beans.Leftovers can be stored in the fridge for up to 3 days but may need a splash of broth when reheating.