Risotto ai Funghi

Risotto ai Funghi is a creamy and comforting Italian dish that showcases the rich flavors of mushrooms combined with the nutty taste of Arborio rice. This Kosher version is perfect for a satisfying lunch, bringing warmth and depth to your table.

Ingredients

• Arborio rice - 150 grams
• Fresh mushrooms (cremini or button) - 200 grams, sliced
• Vegetable broth - 500 ml
• Shallot - 1 medium, finely chopped
• Garlic - 1 clove, minced
• Olive oil - 2 tablespoons
• Dry white wine - 50 ml
• Fresh parsley - 2 tablespoons, chopped
• Nutritional yeast - 2 tablespoons
• Salt - to taste
• Black pepper - to taste

Steps

1. In a saucepan, heat the vegetable broth over low heat and keep it warm.
2. In a large skillet, heat the olive oil over medium heat and sauté the shallot until translucent, about 2-3 minutes.
3. Add the minced garlic and sliced mushrooms to the skillet, cooking until the mushrooms are soft and browned, about 5-7 minutes.
4. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to absorb the flavors.
5. Pour in the white wine, stirring constantly until it is mostly absorbed by the rice.
6. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle.
7. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
8. Once the rice is cooked, stir in the nutritional yeast, fresh parsley, salt, and pepper to taste.
9. Remove from heat and let it sit for a minute before serving. Garnish with additional parsley if desired.

Nutrition

• Calories: 450
• Protein: 10 g
• Carbs: 75 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Mushrooms are a great source of antioxidants and can boost immune function.
• Arborio rice provides a good source of energy and is low in fat.

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