Portobello Mushroom Risotto

Despite what people think, risotto isn’t difficult to make.  Sure it takes a bit of time but all good things do.  You’ll be surprised how simple it is to make our Portobello Mushroom Risotto, and it’s also very adaptable, you can toss in various other vegetables and herbs.  We especially love mushrooms, and the addition of sweet cherry tomatoes adds a certain freshness to the dish.

Portobello Mushroom Risotto

Portobello Mushroom Risotto

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Portobello Mushroom Risotto

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Main

Ingredients:

  • 6 cups chicken broth
  • 2 shallots, chopped
  • 2-3 large Portobello mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 ½ cups Arborio rice
  • ½ cup white wine (We always add more wine!)
  • 8 cherry tomatoes
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • Salt
  • Parmigiano
  • 1 tsp salted butter (optional)
  • Handful frozen peas (optional)

Directions:

  1. Heat the oven to 400F. Cut the cherry tomatoes in half and dress with a little bit of olive oil, balsamic vinegar and salt. Toss on a cookie sheet and bake in the oven for approximately 5 minutes, or until they start collapsing. Once done, leave in the oven to keep warm until plating
  2. In a large skillet, heat some olive oil and cook 1 shallot and the garlic. Add in the Portobello mushrooms and cook until tender, approximately 15 minutes. Set aside in a dish
  3. Heat the chicken broth in a pot, and keep on low heat
  4. Using the same skillet the mushrooms were cooked in, add a little bit more olive oil and the other shallot. Cook a few minutes before adding in the Arborio rice. Stir to coat the grains of rice with the oil
  5. Add a splash of white wine around the pan and let the wine cook down for a few minutes
  6. Add a ladle of the chicken broth and stir the rice until the majority of the liquid is absorbed. Continue this process until the Arborio rice is cooked. You may not need all the chicken, keep adding chicken broth until the Arborio rice is al dente
  7. Add in the cooked Portobello mushrooms and stir. At this point, you can stir in 1 tsp of butter but the risotto is already creamy, so it’s not necessary. You can also toss in a handful of frozen peas if you’d like (no need to defrost them first)
  8. Once plated, top the Portobello mushroom risotto with parmigiano, and top with a few halves of the cherry tomatoes

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