Mushroom Risotto | Schnucks
Mushroom Risotto Mushroom Risotto

The addition of mushrooms makes this risotto even more delicious. 

2 H 30 M 12

Mushroom Risotto

One-Pot Wonder, Side Dish, SIMPLY SCHNUCKS

The addition of mushrooms makes this risotto even more delicious. 

2 H 30 M

12

The addition of mushrooms makes this risotto even more delicious.

Ingredients

  • ¼ cup Schnucks extra virgin olive oil
  • ¼ cup unsalted butter
  • 1 small white onion, diced
  • 16 oz baby bella mushrooms, sliced
  • 1½ cups Arborio rice
  • ½ cup white wine
  • 1 qt chicken stock
  • 1-2 garlic cloves, minced
  • 1 tsp thyme leaves
  • ¼ cup heavy cream, warmed
  • ½ cup grated Parmigiano-Reggiano
  • 1 tsp tarragon, finely chopped
  • Salt and pepper, to taste
  • Chives, sliced for garnish

Instructions

  1. Add oil and butter to pan over medium heat; warm until butter melts. Saute onions and mushrooms until softened, about five minutes
  2. Add rice and wine and continue to cook 2-3 minutes. Add mixture to slow cooker with chicken stock, garlic and thyme. Cook for 10 minutes.
  3. After steam has been released, add cream, cheese and tarragon. Season to taste with salt and pepper and garnish with sliced chives

Nutrition Facts

216 Calories Per Serving

FAT: 12G

SATURATED FAT: 5G

CHOLESTEROL: 20MG

SODIUM: 383MG

CARBOHYDRATES: 22G

FIBER: 1G

SUGARS: 2G

PROTEIN: 4G

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