Marsala Mushroom Risotto (Edit recipe)

I wrote this recipe on a whim tonight; 1) because I had a sweet friend Maya who asked me if I needed gluten free pasta while she was picking up a few things at the Italian grocery (and offered to drop them off plus this risotto rice) and 2) because mushroom risotto sounded like the absolute perfect comfort food. And 3) if there needed to be any other reason, I know people are trying to be the most cost effective as possible. And this meal cost me less than $8 to feed all 5 of us. Truly affordable and using ingredients you might already have tucked into your reserves.

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	316
Fat:	9 g
Carbohydrates:	41 g
Protein:	8 g
Cholesterol:	23 g
Sodium:	575 mg
Fiber:	1 g
Sugars:	1 g
Calculated per serving.

by Jennifer Robins

View original recipe

Serves: 6

Ingredients

16 oz White Mushrooms, stemmed and sliced
1 Onion, diced
.25 cup Ghee
1 tsp Sea Salt
.5 tsp Black Pepper
1 tsp Garlic Powder, or 1 tablespoon garlic, minced
.25 cup red Wine, Marsala Wine
1 Tbsp Coconut Aminos
2 cups Beef Broth
1.5 cups Arborio Rice

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Start by adding the ghee, onion, and mushrooms to a skillet over medium/high heat
Saute, shifting the contents regularly until they begin to soften (5-8 minutes)
Add in the marsala wine, other seasonings, and coconut aminos
Continue to saute until the mushrooms turn dark and the onions start to caramelize
While your veggies saute, bring the broth and arborio rice to a low simmer in a saucepan over medium (may lower to low/medium) heat
Cook until the liquid is absorbed and the rice becomes creamy and slightly tender
Fold in the veggies and serve topped with parmesan and parsley