Mushroom And Rocket Risotto Recipe

Recipe By Slurrp

Mushroom and Rocket Risotto is a delicious and hearty Italian dish made with Arborio rice, mushrooms, rocket (arugula), onions, garlic, white wine, and Parmesan cheese. The earthy flavor of the mushrooms pairs perfectly with the peppery taste of the rocket, creating a balanced and flavorful risotto. This dish is creamy, comforting, and packed with umami goodness. It can be enjoyed as a main course or as a side dish with grilled chicken or roasted vegetables.

4.7
11 Rating -
Rate
Non Vegdiet
30minstotal
30m.total
Mushroom And Rocket Risotto
plan
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ingredients serve

Ingredients for Mushroom And Rocket Risotto Recipe

  • 1/4 cup Arborio Rice
  • 1/2 cup Vegetable Broth
  • 1/4 Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 2 ounce Mushrooms, Sliced
  • 1/2 cup Rocket
  • 0.13 cup Grated Parmesan Cheese
  • 0.13 cup White Wine
  • As required Salt And Pepper To Taste
  • as required Extra Rocket Leaves For Garnish

Directions: Mushroom And Rocket Risotto Recipe

Cooking Directions

  • STEP 1.In a large saucepan, sauté the onions and garlic until translucent.
  • STEP 2.Add the mushrooms and cook until they release their moisture.
  • STEP 3.Add the Arborio rice and stir until coated with the onion and mushroom mixture.
  • STEP 4.Pour in the white wine and cook until it evaporates.
  • STEP 5.Gradually add the vegetable broth, stirring constantly until the rice is cooked and creamy.
  • STEP 6.Stir in the rocket and Parmesan cheese.
  • STEP 7.Season with salt and pepper to taste.
  • STEP 8.Serve hot and garnish with extra rocket leaves.

Cooking Tips

  • Use a mix of different mushroom varieties for a more complex flavor.
  • Add the vegetable broth gradually to allow the rice to absorb the liquid properly.
  • Stir the risotto constantly to achieve a creamy texture.

Storage and Serving

  • Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the risotto in a saucepan over low heat, adding a splash of vegetable broth to restore its creaminess.
  • Serve the risotto as a main dish or as a side with grilled chicken or roasted vegetables.
Nutrition
value
733
calories per serving
21 g Fat35 g Protein99 g Carbs6 g FiberOther

Current Totals

  • Fat
    21g
  • Protein
    35g
  • Carbs
    99g
  • Fiber
    6g

MacroNutrients

  • Carbs
    99g
  • Protein
    35g
  • Fiber
    6g

Fats

  • Fat
    21g

Vitamins & Minerals

  • Calcium
    317mg
  • Iron
    8mg
  • Vitamin A
    269mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    59mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    23mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    122mg
  • Manganese
    2mg
  • Phosphorus
    540mg
  • Selenium
    30mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp