Mint Hill Mushroom Risotto

Indulge in the flavors of Mecklenburg cuisine with this delightful Mint Hill Mushroom Risotto recipe. This creamy and savory dish is perfect for a cozy night in or a special dinner with loved ones.

Mint Hill Mushroom Risotto

Ingredients

  • 1 1/2 cups Arborio rice
  • 4 cups vegetable broth
  • 1 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup unsalted butter
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 8 ounces mixed mushrooms, sliced
  • 1/4 cup fresh mint leaves, chopped
  • Salt and pepper to taste

Instructions

  1. In a saucepan, heat the vegetable broth over low heat.
  2. In a separate large skillet, melt the butter over medium heat. Add the onion and garlic, and sauté until softened.
  3. Add the Arborio rice to the skillet and stir to coat with the butter, onion, and garlic mixture.
  4. Pour in the white wine and cook until it has been absorbed by the rice.
  5. Begin adding the warm vegetable broth to the rice, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
  6. After about 20 minutes, when the rice is tender but still firm to the bite, stir in the mushrooms and continue cooking for a few more minutes.
  7. Remove the skillet from the heat and stir in the Parmesan cheese and fresh mint. Season with salt and pepper to taste.
  8. Serve the Mint Hill Mushroom Risotto hot, garnished with additional Parmesan cheese and mint leaves if desired.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
8g
Fat
15g

Supplies

Saucepan Large skillet Wooden spoon Ladle

Tools

Chef's knife Cutting board Grater

Serving suggestions

Serve the Mint Hill Mushroom Risotto as a main course with a side of fresh salad and a glass of chilled white wine.

Tips & tricks

For extra creaminess, stir in a tablespoon of mascarpone cheese at the end of cooking.

Cost

$15