Monnow Valley Mushroom Risotto

Indulge in the rich flavors of Monmouthshire with this delightful Monnow Valley Mushroom Risotto. This creamy and savory dish is a perfect representation of the region's culinary excellence.

Monnow Valley Mushroom Risotto

Ingredients

  • 1 1/2 cups Arborio rice
  • 4 cups vegetable broth
  • 1 cup white wine
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups assorted mushrooms, sliced (such as shiitake, cremini, and oyster)
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. In a large pot, heat the vegetable broth over medium heat.
  2. In a separate pan, heat the olive oil and sauté the onions and garlic until translucent.
  3. Add the Arborio rice to the pan and stir to coat the grains with the oil.
  4. Pour in the white wine and cook until it is absorbed by the rice.
  5. Gradually add the warm vegetable broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more.
  6. After about 20 minutes, when the rice is almost tender, stir in the assorted mushrooms and continue to cook until the mushrooms are soft and the rice is creamy.
  7. Remove the risotto from the heat and stir in the butter and Parmesan cheese. Season with salt and pepper to taste.
  8. Serve the risotto hot, garnished with chopped fresh parsley.

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
10g
Fat
15g

Supplies

Large pot Pan Stirring spoon Ladle

Tools

Chef's knife Cutting board Grater

Serving suggestions

Savor the Monnow Valley Mushroom Risotto with a side of fresh salad and a glass of crisp white wine.

Tips & tricks

For an extra depth of flavor, consider using a mix of wild mushrooms in the risotto.

Cost

$15