Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Life

Crispy Mushroom Risotto

Each serving of this dish has 4 ounces of antioxidant-rich button mushrooms.

Get full access to Outside Learn, our online education hub featuring in-depth yoga, fitness, & nutrition courses, when you sign up for Outside+.

Each serving of this dish has 4 ounces of antioxidant-rich button mushrooms.

Ingredients

  • 2 cups mushroom broth
  • 3 Tbs. olive oil, divided
  • ¾ cup Arborio rice
  • 1 cup frozen Italian flat beans
  • 1 lb. button mushrooms, trimmed and quartered
  • 4 medium shallots, sliced (1 cup)
  • ¹⁄3 cup dry white wine
  • 2 cloves garlic, minced (2 tsp.)
  • ¼ cup grated Parmesan cheese, plus more for garnish
  • ¼ cup chopped fresh parsley

Preparation

1. Bring broth and 2 cups water to a simmer in saucepan. Cover to keep hot.

2. Heat 1 Tbs. oil in saucepan over medium heat. Add rice, and cook 1 to 2 minutes, or until rice is opaque. Stir in 1 cup diluted broth, and reduce heat to medium-low. Cook 2 to 3 minutes, or until most liquid has evaporated, stirring often. Continue adding broth

1 cup at a time, cooking until liquid has evaporated between each addition. When last cup of broth is added, stir in beans. Cook 5 minutes more, or until beans are heated through. Season with salt and pepper, and keep warm.

3. Meanwhile, heat remaining oil in large skillet over medium-high heat. Add mushrooms and shallots, and sauté 3 to 5 minutes, or until mushrooms have released most of their liquid. Add wine, and cook 2 to 3 minutes more, or until liquid has evaporated and mushrooms sizzle. Reduce heat to medium, add garlic, and sauté 7 to 10 minutes, or until mushrooms are crispy and shallots are browned. Remove from heat, and season with salt and pepper.

4. Stir Parmesan into risotto. Divide among 4 plates, top with mushrooms and sprinkle with parsley. Pass extra Parmesan cheese, if desired.

Nutrition Information

  • Serving Size Serves 4
  • Calories 247
  • Carbohydrate Content 28 g
  • Cholesterol Content 4 mg
  • Fat Content 12 g
  • Fiber Content 1 g
  • Protein Content 7 g
  • Saturated Fat Content 2 g
  • Sodium Content 433 mg
  • Sugar Content 6 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g