Mushroom Risotto

Earlier this week I broiled fish for dinner and wanted something simple and healthy to go with it. Mushroom risotto came to mind as I am a serious lover of meaty mushrooms. I first made this dish from a book recipe a year ago, but I have since changed the ingredients and the preparation method, so I now own this recipe and am thrilled to share it with you. This can be a side dish or also, an entree by throwing in 1/2 pound marinated shrimp. I have eaten this both ways, but either way I enjoy it very much.


3/4 cup dried porcini mushrooms
1 Tbsp extra virgin olive oil
1 large garlic clove, finely minced
1/2 onion, finely chopped
1 cup arborio rice
4 oz white mushrooms, sliced
4 thyme sprigs
1 Tbsp Italian flat leaf parsley, chopped
1 tsp salt
1/4 tsp pepper
Tabasco sauce, optional


Soak porcini mushrooms for 30 minutes in 2 cups boiling water. With a slotted spoon remove mushrooms and place on a plate lined with a paper towel. Set aside mushroom stock.

Preheat oven to 425° F. Heat oil in a large skillet on medium-high heat. Add garlic and cook for 30 seconds till fragrant. Be careful not to burn the garlic. Add onion and cook for 2 minutes, or until softened but not colored.

Add rice and stir fry for 2 minutes. Mix in porcini mushrooms, stock, white mushrooms, thyme, parsley, salt, and pepper. Cover with foil.

Bake in the oven for 20 minutes, until all the stock has been absorbed and the rice is tender. Remove thyme springs, stir and serve. Top each serving with a few dashes of Tabasco sauce.

Nutrition Facts

Servings: 4
Serving size: 1/4 of recipe (4 ounces).
Calories 253.16

% Daily Value
Calories From Fat  32.69  13%
Total Fat 3.62g  6%
Saturated Fat .49g  2%