Riso con Funghi

Riso con Funghi is a flavorful Italian baked rice dish featuring aromatic mushrooms and fresh herbs, creating a comforting and satisfying meal. This dairy-free recipe showcases the earthy flavors of mushrooms combined with the creaminess of vegetable broth, making it a perfect option for a hearty dinner.

Ingredients

• Arborio rice - 150 grams
• Mixed mushrooms (e.g., cremini, shiitake, button) - 200 grams, sliced
• Vegetable broth - 500 milliliters
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Shallot - 1, finely chopped
• Fresh parsley - 2 tablespoons, chopped
• Fresh thyme - 1 teaspoon, chopped
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Nutritional yeast - 2 tablespoons (optional for a cheesy flavor)

Steps

1. Preheat the oven to 180°C (350°F).
2. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the shallot and garlic, sauté until translucent, about 3-4 minutes.
3. Add the sliced mushrooms to the saucepan and cook for an additional 5-7 minutes until they are soft and have released their moisture.
4. Stir in the Arborio rice, allowing it to toast for about 2 minutes, stirring frequently.
5. Pour in the vegetable broth, add salt, black pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
6. Transfer the rice mixture to a baking dish, cover it with aluminum foil, and bake in the preheated oven for 25 minutes.
7. After 25 minutes, remove the foil and bake for an additional 5 minutes to allow the top to crisp up slightly.
8. Once done, remove from the oven, stir in the chopped parsley and nutritional yeast (if using), and let it sit for 5 minutes before serving.

Nutrition

• Calories: 450
• Protein: 10 g
• Carbs: 75 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and nutrients from mushrooms.
• Provides a good source of fiber and plant-based protein.

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