Mushroom risotto

Food and nutrition


Preparation:15 minutes

Cooking:30 minutes
Published on 10 December 2014


  • 2 tsp olive oil
  • 2 green onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 1/4 cup mushrooms, sliced
  • 1/2 cup dry Arborio rice
  • 4 tbsp white wine
  • 2 cups low-salt chicken broth
  • 1/2 cup parmesan, grated
  • 2 tbsp fresh thyme
  • 2 tsp dried oregano
  • 2 tsp lemon zest, grated
  • Salt, pepper and parmesan shavings to taste

Nutritional Values

Calories:400 kcal
Total lipids:12 gr
Total carbohydrates:57 gr
Proteins:17 gr


  1. Brown the green onion, garlic and mushrooms in oil in a saucepan.
  2. Add the rice, coat it well and let it cook 1 minute.
  3. Deglaze with white wine and stir.
  4. When the wine is almost all absorbed, add the broth and fine herbs, lower the heat and let the mixture cook, stirring non-stop for about 20 minutes, until the rice is cooked and has a creamy consistency.
  5. Remove from the heat, add grated parmesan and stir well to melt it.
  6. Add salt and pepper, garnish with parmesan shavings and serve immediately.
Kilo Cardio
Énergie Cardio's Kilo Cardio weight loss program handbook, by Isabelle Huot, Josée Lavigueur et Guy Bourgeois.