Grilled Mushroom Risotto

Cooking Channel
65 mins (prep 20, cooking 45)
24 ingredients
4 to 6 servings
A mushroom risotto can be taken in many different ways, depending on what kind of mushrooms you have and whether they are introduced at the very beginning of cooking or just added at the end, as I'm going to do here. The inspiration for this recipe came when I was in Japan and saw mushrooms being cooked completely dry on a barbecue or griddle pan. This way of cooking brings out a really fresh and nutty flavor in them; perfect for being dressed lightly with olive oil, salt and lemon juice or stirred into a risotto at the last minute before serving.

Categories:  rice , italian , grains , vegetables ,
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Serving Size (624.1 g)
Servings 4
Amount per Serving
Calories 623.15 Calories from Fat 119.79
% Daily Value *
Total Fat 13.31g 81.93%
Saturated Fat 5.57g 111.48%
Trans Fat 0.24g %
Cholesterol 27.3mg 36.4%
Sodium 642.25mg 107.04%
Total Carbohydrate 92.89g 123.86%
Dietary Fiber 4.28 g 68.49%
Sugars 7.42 g %
Protein 17.53g 140.22%
Vitamin A 450.78IU% Vitamin C 2.52mg%
Calcium 72.15mg% Iron 2.81mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
dried porcini mushrooms, small onion, or, salt and freshly ground black pepper, large, fresh chervil, freshly grated parmesan