Grilled Mushroom Risotto
June 25, 2013 Nicole Kreidle

Grilled Mushroom Risotto

Posted in Sides

This grilled summer dish is a great side for a bbq and can be served hot or even at room temperature. Enjoy!

grilled mushroom risotto

serves 4 as side dish

Ingredients

3 1/2 – 4 cups stock, chicken or vegetable

1/2 cup white wine (room temperature)

12 – 16 oz crimini mushrooms (can substitute button or portobello)

4 – 6 green onions

3 tbsp butter

1 cup arborio rice

1/2 white onion, diced

2 garlic cloves, minced

2 dashes Worcestershire

3 tbsp chopped herbs (mint and oregano)

dressing

juice of 1/2 lemon

2 tsp dijon

2 dash Worcestershire

1 clove garlic, minced

3 tbsp chopped herbs (mint and oregano)

1/4 cup white wine

1/2 cup olive oil

Method

Whisk together all ingredients for dressing except olive oil. Once all the ingredients are incorporated slowly whisk in olive oil

Separate stems from caps of mushrooms. Place mushroom caps and green onions in dressing to marinate. Finely chop the stems of the mushrooms

Heat large pan with high sides over medium high heat. Melt butter and allow to slightly brown. Once the butter has slightly browned add onion, garlic and mushroom stems. Allow veggies to release moisture and cook down for 4 – 5 minutes

Have the stock on the stove in a separate pot to keep hot throughout the process of cooking the risotto. Add rice to pan with onions and mushrooms and toast for 1 – 2 minutes. Add wine and continue stirring until liquid is absorbed

Add Worcestershire and approximately 1/2 cup stock. Stir often until liquid is absorbed. Continue the process until you have used almost all of the stock (this should take around 20 minutes). Taste the rice to see how much longer it will need to cook. If it is still very al dente you may need to heat more stock. Continue to add hot liquid until the rice is cooked through. The process should take around 30 minutes but could vary by 5 or 10 minutes

Grill mushroom caps and green onions on a medium-high grill or grill pan until cooked through and charred. Place grilled veggies back in dressing after grilling and toss one last time. Fold mushrooms into risotto and top with green onions (whole or chopped)

Enjoy!

Comment (1)

  1. Renee Kreidle 4 years ago

    Sounds delicious. Once my life calms down and I have time to cook again, I will try it! I love summer. 🙂

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