Vegetable Risotto
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½ounce dried mushrooms
- 6tablespoons unsalted butter
- 5green leaf lettuce leaves, shredded
- 1leaf of a fennel bulb, finely diced
- 1small onion, finely diced
- 1cup arborio rice
- 2tablespoons grated Parmesan
- Kosher salt
- Nutmeg
Nutritional analysis per serving (2 servings)
748 calories; 38 grams fat; 24 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 90 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 12 grams protein; 487 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the mushrooms in a bowl, and pour hot water over them. Allow them to steep for 20 minutes, then squeeze them out and mince. Reserve the mushroom broth for another purpose.
- Step 2
Put four cups of water in a pot, and set it over high heat to boil. Keep it hot.
- Step 3
In a heavy saucepan set over medium heat, melt 5 tablespoons butter and when it foams, cook the lettuce and fennel until soft. Lift them out of the pan and set aside. Add another tablespoon of butter if necessary, and cook the onion until translucent. Add the rice, and stir until it is glistening and hot.
- Step 4
Add a cup of the hot water to the mixture, and stir it until the liquid is absorbed, approximately 5 minutes. Add another cup of the water, and stir again until it is absorbed. Add the mushrooms, and stir again, then add a pinch of salt and another half cup of the hot water. When the liquid has been absorbed, taste the rice to see if the grains offer the slightest resistance to your teeth. If not, add the rest of the water, and stir again to combine.
- Step 5
Stir in the lettuce, the fennel, the Parmesan and any remaining butter, then grate nutmeg generously over the mixture.
Private Notes
Comments
I grew up on Risotto....my family comes northern Italy. they never used that much butter.....only enough to coat rice. I have changed to half butter & half olive oil. I usually make 2 cups rice.
olive oil to start 1 to 2 tbsp and 1 to 2 tbsp butter when risotto is finish...just before adding the parmesan.
Agreed! I've cooked pearled barley risotto-style and while its stirring time can be a touch longer than rice's, the end result is toothsome and delicious. I like to use chicken or vegetable stock as well as water, maybe a bay leaf, and will sometimes toast the barley lightly in a dry pan first for an additional flavor tweak.
And I respectfully suggest you consider advising the purists that while you support and admire their newfound commitment(s), it's THEIR turn to cook...!
Thanks for helpful comments. I used 2 cups of arugula instead of lettuce, and entire bulb of fennel, and added roasted chestnuts in the end. I found the Annette's comments helpful regarding using olive oil to cook the onions, fennel, and arugula, and to finish the dish with butter.
This was great. Am in Mongolia so have to improvise. I used black fungi dried mushrooms and subbed broccoli for lettuce and fennel. It was delicious! Also sushi rice subbed well for arborio.
This recipe was a great base for taking some liberties with vegetable risotto. I used fresh shiitake mushrooms, a shallot (not an onion), and instead of lettuce I used swiss chard. Swapped one half cup of water with 3/4 cup dry white wine. Lastly, went for about 3x fresh parm because what else am I supposed to do?
If you want more filling risotto, use carnaroli rice.
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