Photo: Andrew Ridley
Red Wine, Thyme & Mushroom Risotto
11 ingredients
15 min + 1 hr 30 min
6
openrecipes
Give traditional risotto a subtle twist with red wine. Thyme and mushrooms lend a soft earthiness, then finish it off with butter and Parmesan cheese!
Estimated Nutrition (whole recipe, rough)
800
Calories
49g
Protein
37g
Fat
62g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 1 clove Garlic, Minced
- ½ whole Large Yellow Onion, Diced
- 12 ounces, weight Baby Portobello Mushrooms Sliced
- 1 pinch Salt And Pepper, to taste
- 8 sprigs Fresh Thyme, Plus Extra For Garnish
- 2 cups Arborio Rice
- 1 cup Red Wine (I Used A Cabernet Sauvignon)
- 7 cups Chicken Or Vegetable Stock, Divided (you May Not Need All Of It)
- ¼ cups Unsalted Butter (can Be Room Temperature Or Chilled)
- ½ cups Shredded Parmesan Cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes