Red Wine, Mushroom, & Thyme Risotto

Life as a Strawberry

Ready in: 105 minutes
Prep Time: 15 minutes
Cook Time: 90 minutes
Servings: 4
Gluten Free

Ingredients

  • 2 cups arborio rice
    Pasta and Rice
  • 12 ounces baby portobello mushrooms, sliced
    Produce
  • 2 Tbsp. extra virgin olive oil
    Oil, Vinegar, Salad Dressing
  • 8 sprigs fresh thyme, plus extra for garnish (you could substitute 1/2 tsp. dried thyme if you don't have fresh on hand)
    Produce;Spices and Seasonings
  • 1 clove garlic, minced
    Produce
  • 1/2 cup parmesan cheese
    Cheese
  • 1 cup red wine
    Alcoholic Beverages
  • salt and pepper to taste
    Spices and Seasonings
  • 1/4 cup unsalted butter
    Milk, Eggs, Other Dairy
  • 7 cups chicken or vegetable stock, divided (you may not need all of it)
    Canned and Jarred
  • 1/2 large yellow onion, diced
    Produce

Steps

  • Heat olive oil in a large saucepan over medium heat.
  • Add garlic and onion and sauté until onion is translucent, about 2 minutes.
  • Add mushrooms, salt, and pepper to saucepan and sauté until soft and reduced, about 5 minutes. Pull thyme leaves off the sprigs and add to saucepan.
  • Add arborio rice to saucepan and toast for about a minute, until any liquid is absorbed.
  • Add red wine to pan and use it to deglaze, scraping any burnt or crispy bits off the bottom of the pan. Cook, stirring frequently, until rice has absorbed all wine, about 10 minutes.
  • Add 1 cup chicken stock and cook, stirring frequently, until rice has absorbed all stock. Repeat this process, adding 1 cup of stock at a time and letting the rice absorb it in between each addition, until rice is al dente. Taste the rice in between each addition of stock to see if it needs more; the final product should have a slight bite to it and not be mushy, and the rice and stock will have formed a thick, starchy broth. I generally use about 6 cups of stock before the risotto is done. When rice is al dente and a thick stock has formed, remove risotto from heat. Stir in unsalted butter and parmesan cheese, stirring continuously until they've both melted into the risotto. Taste again and add seasoning if necessary. Top with fresh thyme and serve immediately.

Nutrition

  • Calories: 671.52  cal  (33.58%)
  • Fat: 22.4  g  (34.46%)
  • Saturated Fat: 10.48  g  (65.47%)
  • Carbohydrates: 92.54  g  (30.85%)
  • Sugar: 6.24  g  (6.93%)
  • Cholesterol: 39.0  mg  (13.0%)
  • Sodium: 2050.3  mg  (89.14%)
  • Alcohol: 6.36  g  (35.33%)
  • Protein: 13.62  g  (27.25%)
  • Manganese: 1.31  mg  (65.58%)
  • Folate: 258.65  µg  (64.66%)
  • Selenium: 40.49  µg  (57.84%)
  • Vitamin B1: 0.67  mg  (44.36%)
  • Vitamin B3: 7.58  mg  (37.91%)
  • Copper: 0.67  mg  (33.45%)
  • Vitamin B2: 0.55  mg  (32.06%)
  • Phosphorus: 309.72  mg  (30.97%)
  • Iron: 5.39  mg  (29.96%)
  • Vitamin A: 1424.8  IU  (28.5%)
  • Vitamin B5: 2.69  mg  (26.89%)
  • Calcium: 188.47  mg  (18.85%)
  • Vitamin B6: 0.35  mg  (17.46%)
  • Zinc: 2.55  mg  (17.02%)
  • Potassium: 590.79  mg  (16.88%)
  • Fiber: 3.92  g  (15.7%)
  • Magnesium: 48.91  mg  (12.23%)
  • Vitamin E: 1.37  mg  (9.16%)
  • Vitamin C: 4.82  mg  (5.85%)
  • Vitamin K: 5.75  µg  (5.47%)
  • Vitamin B12: 0.26  µg  (4.32%)
  • Vitamin D: 0.36  µg  (2.4%)

Story Samples


News & Updates


Dungeons & Dragons Posts