Morel Mushroom and Wild Rice Risotto

Morel Mushroom and Wild Rice Risotto

Recipe by Kim from allrecipes.com

Dinner 2 Hr. 35 Mins.

Ingredients

8

8 servings

  • 6 cups chicken broth, or as needed
  • 3 cups water, or as needed
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter, divided
  • 1 cup brown rice
  • 1 cup wild rice
  • 0.5 pound morel mushrooms, chopped into 1/2-inch pieces, divided
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 0.5 cup dry white wine
  • 1 teaspoon dried thyme
  • 0.25 cup heavy cream
  • salt and ground black pepper to taste
  • 1 tablespoon grated Pecorino Romano cheese, or to taste

Instructions

  • Bring chicken broth and water to a boil in a large stockpot over medium-high heat. Reduce the heat to low and keep warm until needed.
  • While the broth is heating, heat olive oil and 1 tablespoon butter over in a large Dutch oven over medium heat. When butter melts, add brown rice; cook and stir constantly until toasted, about 5 minutes. Stir in wild rice, 1/2 of the morel mushrooms, carrots, celery, onion, and garlic. Cook, stirring constantly, until onion is translucent, 3 to 5 minutes. Pour in white wine; cook until evaporated, 2 to 3 minutes.
  • Stir 1/2 of the warm broth mixture into rice until combined. Cover and cook over medium heat until thickened, about 30 minutes, stirring every 5 minutes. Pour in remaining broth mixture, remaining mushrooms, and thyme. Cover and continue to cook over medium heat, stirring every 5 minutes, until wild rice is tender, 30 to 40 minutes.
  • Stir in cream and remaining 1 tablespoon butter; cook until butter melts, about 1 minute more.
  • Season with salt and pepper, then sprinkle Pecorino Romano cheese over top.

Nutritional Facts

Per 8 servings

  • Calories: 290
  • Carbohydrate: 39g
  • Fat: 11g
  • Fiber: 3g
  • Protein: 7g
  • Sugar: 4g

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