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Wild Mushroom Risotto

Active Time: 45 minutes

Total Time: 45 minutes

Serves: 6 servings


Wild Mushroom Risotto


  • In medium saucepan, bring broth to a simmer over medium-high heat. Remove from heat; add porcini mushrooms and let sit for 20 minutes, covered. Remove mushrooms with slotted spoon and chop; set aside. Strain broth through a coffee filter; rinse out pan. Return strained broth to pan and return to a simmer; keep warm.
  • In large saucepan, heat oil over medium-high heat. Add leeks and garlic; sauté 2-3 minutes. Add in mushrooms; salt and pepper to taste. Sauté until mushrooms are softened and liquid is evaporated (about 5 minutes).
  • Add rice; sauté 2-3 minutes. Stir in sherry; continue sautéing until liquid is absorbed. Add 1 cup of warm broth; reduce heat to a simmer. Simmer, stirring frequently until liquid is absorbed. Continue process adding ½ cup broth at a time until all liquid is absorbed.
  • Stir in peas and thyme with last ½ cup of broth. When all liquid is absorbed, remove from heat and stir in Parmesan cheese. Serve immediately.


Serving Size: 1/6 of recipe
  • Calories 290kcal -
  • Total Fat 7g -
  • Saturated Fat 2g -
  • Cholesterol 5mg -
  • Sodium 490mg -
  • Carbohydrates 43g -
  • Fiber 3g -
  • Protein 7g -