Morel Mushroom and Wild Rice Risotto

3.7
(3)
3 Reviews
2 Photos

Two of my favorite Northwoods' ingredients come together to make this wild rice risotto! A mixture of wild rice and morel mushrooms ensures a nice creamy texture and an earthy flavor.

Submitted by Kim
Updated on May 28, 2024
close up view of Morel Mushroom and Wild Rice Risotto garnished with grated cheese, on a white plate
2
Prep Time:
20 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 35 mins
Servings:
8
Jump to Nutrition Facts

Ingredients

  • 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

  • ½ 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

  • ½ cup dry white wine

  • 1 teaspoon dried thyme

  • ¼ cup heavy cream

  • salt and ground black pepper to taste

  • 1 tablespoon grated Pecorino Romano cheese, or to taste (Optional)

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Stir in cream and remaining 1 tablespoon butter; cook until butter melts, about 1 minute more.

  5. Season with salt and pepper, then sprinkle Pecorino Romano cheese over top.

Recipe Tips

If risotto looks dry and rice is still undercooked, add additional liquid.

If risotto is too runny, cook a bit longer, uncovered, until thickened.

Nutrition Facts (per serving)

290 Calories
11g Fat
39g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 290
% Daily Value *
Total Fat 11g 14%
Saturated Fat 4g 22%
Cholesterol 23mg 8%
Sodium 932mg 41%
Total Carbohydrate 39g 14%
Dietary Fiber 3g 12%
Total Sugars 4g
Protein 7g 14%
Vitamin C 3mg 4%
Calcium 49mg 4%
Iron 2mg 9%
Potassium 268mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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