Mushroom Risotto - Culinary Medicine Home

Name: Mushroom Risotto - Culinary Medicine Home
Ingredients: 2 tsp. Olive oil; 4 cloves Garlic, raw (minced); 1 medium (2-1/2 inch dia) White or yellow onions (diced); 1 ounce Crimini mushrooms (sliced); 1/2 cup Arborio rice; 1/4 cup White wine; 2 1/2 cup Water; 1/8 tsp. Salt; 1 taste Black pepper; 1 ounce Mushrooms, shiitake, dried (or dried porcini or portobello mushrooms, ground into powder); 1 ounce Semisoft goat cheese; 1 ounce Parmesan cheese (grated); 10 cherry Grape or cherry tomatoes; 2 Tbsp., drained Capers; 6 leaves Fresh basil (chiffonade)

mds.culinarymedicine.org

Mushroom risotto is super easy to make and your whole family will love it. Leftovers are great for lunch!

View full recipe on mds.culinarymedicine.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mds.culinarymedicine.org.

Share this recipe:

Ingredients

2 tsp. Olive oil
4 cloves Garlic, raw (minced)
1 medium (2-1/2 inch dia) White or yellow onions (diced)
1 ounce Crimini mushrooms (sliced)
1/2 cup Arborio rice
1/4 cup White wine
2 1/2 cup Water
1/8 tsp. Salt
1 taste Black pepper
1 ounce Mushrooms, shiitake, dried (or dried porcini or portobello mushrooms, ground into powder)
1 ounce Semisoft goat cheese
1 ounce Parmesan cheese (grated)
10 cherry Grape or cherry tomatoes
2 Tbsp., drained Capers
6 leaves Fresh basil (chiffonade)