Mushroom Risotto

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0.8 min read
Healthy Whole Grain Recipe

Mushroom Risotto

Course: Dinner, Lunch, Main Course, Main Dish
Cuisine: American, Italian, Vegetarian

Materials

  • 1 pound portabella mushrooms black removed & sliced
  • 1 pound shiitake mushrooms sliced
  • 8 ounces large oyster mushrooms sliced
  • 2 ounces porcini mushrooms-dried
  • 1/4 cup garlic (fresh) chopped
  • 1/2 cup shallots sliced
  • 1/2 cup medium white wine
  • 3 tablespoons sage (fresh)
  • 3 cups bown rice-short grain-dry
  • 6 cups water
  • 1 cup milk (skim)
  • 2 tablespoons parsley (fresh) chopped
  • 2 tablespoons basil (fresh) chopped
  • 1/2 tsp black pepper to taste
  • 4 tablespoons soy sauce, low sodium

Instructions

  • In hot saucepan saute garlic, mushrooms, shallots, brown rice until garlic is golden brown.
  • Add all herbs and white wine.
  • Cook over medium heat until wine is evaporated.
  • Add 2 cups water.
  • Continue to cook over medium heat stirring every minute or two.
  • When water is evaporated add milk, salt and soy.
  • Rice should be a little loose.
  • Add basil & parsley and serve immediately.
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