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Basil Mushroom Risotto



Quick and easy


Prep Time:

15 minutes

Cook Time:

25 minutes


6 Serving


5  cups  Central Market Organics Chicken Broth

10  fresh  organic basil leaves

1  tablespoons  Central Market Organics Extra Virgin Olive Oil

1/3  cup  sliced shallots

1  cup  sliced organic mushrooms

1  cup  Central Market Organics Carniroli Rice


Combine the chicken broth and basil leaves in a large saucepan and bring to a boil over medium heat. Reduce heat to low and cook the basil broth for 10 minutes. Remove and discard basil leaves. Keep the broth warm over low heat.

Heat a heavy saucepan over medium heat for 2 minutes. Add olive oil and shallots and stir-fry for 2 minutes, until shallots are golden. Add sliced mushrooms and stir-fry for 2 more minutes. Add rice and stir-fry for 2 minutes until a toasted aroma is released.

Add 1 cup of the hot basil chicken broth to the rice mixture, stirring constantly, until the rice has absorbed the stock. Repeat, adding 1 cup at a time of the remaining basil chicken broth, allowing the broth to be absorbed before adding the next cup. When you add the last cup of basil chicken broth, the risotto will be creamy and tender, with an aldente texture. Season risotto with black pepper and salt to taste. Serve immediately.NUTRITION FACTS One serving = 257 g 170 calories 5 g protein 3.5 g total fat 0.5 g saturated fat 0 g trans fats 31 g carbohydrates less than 1 g dietary fiber 0 g sugars 0 mg cholesterol 480 mg sodium
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
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