When the Power of 5 Test Kitchen was on location in Spain, the approach to cooking and eating was just as one would expect. Chef Eneko from MIMO cooking school (in the photo with me) took us on a trip to the market for fresh vegetables. The mushrooms were so plentiful and so shockingly large! We also met the fishmonger at the market to buy fish right off the boat in preparation for our cooking experiences!

Cooking in Spain is a true art form. Taking the time to prepare the ingredients and enjoying wine throughout the experience was truly authentic.

The gourmet mushrooms simmering in vegetable broth, celery, onions, and carrots brought a delicious flavor together. Add the risotto for a side or main dish.

To Healthy Cooking and Eating!

Melissa

Gourmet Mushroom Risotto

A San Sebastian Spain inspired dish, blending different mushrooms, vegetables, and broth and a risotto makes a very flavorful dish for a side or main course.

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Prep Time 15 minutes mins

Cook Time 27 minutes mins

Total Time 42 minutes mins

Course Main Course, Side Dish

Cuisine Mediterranean

Servings 6 Servings

Calories 232 kcal

Ingredients

  

1x2x3x

• 6 cups Vegetable broth or chicken if preferred, divided
• 3 tablespoons Olive oil divided
• 1 stalks Celery thinly sliced
• 1 large Carrot diced, small pieces
• 1 pound Portobello mushrooms thinly sliced
• 1/2 pound Gourmet mushroom mixture examples: oyster, lion's mane, shiitake mushrooms; thinly sliced
• 1/2 pound White mushrooms thinly sliced
• 2 medium Shallots diced
• 2 cloves Fresh garlic minced
• 1 ½ cups Arborio rice medium grain rice for risotto dishes or you can use orzo
• ½ cup Dry white wine
• 4 tablespoons Olive oil butter vegan, or regular
• 3 tablespoons Chives finely chopped
• ⅓ cup Parmesan cheese freshly grated or substitute with plant based parmesan cheese
• Sea salt and freshly ground black pepper to taste

Instructions

 

• Bring all ingredients together.
• Prepare (chop/dice) all the ingredients.
• In a large saucepan, use 2 tablespoons of olive oil over medium heat.
• Once the oil is warm, sauté the sliced celery and carrots until partially done, about 10 min.
• Add ⅓ (2 cups) of the broth and lower the temperature to a low heat.
• Add all the mushrooms. Cook and stir until soft, about 3-5 minutes. Keep at a low temp while preparing the rice.
• In another pan, take the remaining olive oil and sauté the shallots and garlic until slightly golden.
• Add the rice to the pan and spread it so the rice gets coated with the oil and shallots, cook until light brown in color, about 2 minutes.
• Pour in wine, stirring constantly until the wine is fully absorbed. Add ½ cup of the broth to the rice and stir until the broth is absorbed.
• Continue adding broth, ½ cup at a time, stirring constantly, until the liquid is absorbed and the rice is tender, yet firm to the bite, about 15 to 20 minutes.
• Remove from heat. Stir in reserved mushrooms and their liquid, butter, chives, and Parmesan cheese.
• Season with salt and pepper and serve immediately.

Notes

Melissa’s Modifications

An easy and flavorful dish that you can make again and again! You can be flexible with the mushrooms … use any combination you prefer or just one kind.

For added protein, serve with a piece of grilled fish, tofu or skinless chicken.

Risotto is a delicious rice and is loaded with fiber as well as high in potassium and iron. It provides a creamy basis to a dish like this. 

Melissa

Nutrition

Calories: 232kcalCarbohydrates: 43gProtein: 19gFat: 4.9gSaturated Fat: 3.4gCholesterol: 8.9mgSodium: 1918mgFiber: 14.2gSugar: 1.7g

Tried this recipe?Let us know how it was!