Chanterelle Risotto

Chanterelle Risotto

24

"Savory and cheesy. Sublime vegetarian dish for dinner parties. You can substitute Romano for Parmesan, and porcinis for chanterelles."

Ingredients

50 m servings 528 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 528 kcal
  • 26%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 69.4g
  • 22%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 1056 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

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  1. In a large skillet over medium-high heat, melt 2 tablespoons butter. Cook and stir the garlic and mushrooms in the melted butter for three minutes, being sure to brown the mushrooms little. Set aside.
  2. Meanwhile, melt 2 tablespoons butter in a large saucepan over medium heat. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth. Stir in the mushroom mixture and heat through, about 1 minute. Stir in cheese, and season with salt and pepper to taste.
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Reviews

24
  1. 29 Ratings

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This was a great tasting dish! However, I think it tasted better before I added all of the parmesan (even though I am a HUGE cheese fan). Next time, I'll try it with half the cheese. It seemed t...

This was delicious. I had never prepared chanterelles before, but they were in my organic delivery box, so I looked for recipes. I only made half the amount stated, because there are only two o...

This is a seabass with a butternut squash sauce (very easy recipe) atop the chanterelle risotto. All the different flavors came together and complimented each other. This will definitely be ma...