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Porcini Mushroom Risotto
Source: dLife

Cheesy Italian Arborio rice with porcini mushrooms and onions.

Prep Time: 10 minutes
Cook Time: 50 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 291.3
Total Carbs 47.5 g
Dietary Fiber 1.6 g
Sugars 1.1 g
Total Fat 4.5 g
Saturated Fat 1.5 g
Unsaturated Fat 0.7 g
Potassium 104.1 mg
Protein 9.7 g
Sodium 399.9 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 1/2 Meat , 3 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/4 cup  white wine
0 1/4 oz  Mushrooms, porcini, dried
1 tsp  olive oil
0 1/4 cup  Onion, chopped, frozen
0 1/2 cup  Rice, arborio, white, dry
1 1/2 cup  Broth, beef, clear, reduced sodium, ready to serve, canned
0.125 tsp  saffron
1 pinch  black pepper
1 tbsp  grated Parmesan cheese
  1. Pour the wine into a saucepan and bring to a boil. Add the mushrooms and turn the heat off.
  2. Heat the olive oil in a nonstick saucepan. Sauté the onion over low heat for approximately 4 minutes, stirring frequently.
  3. Mix in the rice and cook for an additional 3 minutes.
  4. In a separate saucepan, bring the beef broth to a boil then reduce the heat. Combine 1/4 cup broth to the rice and simmer until the liquid absorbs, stirring often.
  5. Gently mix in the saffron, the mushroom and wine mixture, and another 1/4 cup of broth.
  6. Continue to add the broth in 1/4 cup amounts until all of the broth has been absorbed and the rice is creamy. This process should take approximately 25 minutes.
  7. Sprinkle the pepper and cheese on top.

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