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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Washington, DC is to lying what Wisconsin is to cheese." -Dennis Miller

The refrigerator light goes on...

I was inspired to make this risotto by a dish I had in a restaurant in Singapore. The hazelnuts, mushrooms, and soft cheese made for a great dish, and this version is rich, creamy, but with some sweetness, and a big hit of umami.

If you can buy the hazelnuts already peeled, do so. If not, you can put them in a quart of water over high heat with a tablespoon of baking soda. Bring the nuts to a simmer for about 5 minutes. Rinse them in very cold water and the skins will slip right off.

 

 

Mushroom Hazelnut Risotto

Servings: 2 | Serving size: about 2 cups

Cooking Time: 60 Minutes

This recipe can easily be multiplied and makes good leftovers. Reheat gently.

1 ounce hazelnuts (halved)
1 tsp olive oil
1 medium white onion (finely diced)
1/2 cup arborio rice
4 cups water
1/16 tsp salt
8 ounces white mushrooms (thinly sliced)
8 large black olives (sliced thinly lengthwise)
2 ounces cambembert or brie cheese
fresh ground black pepper (to taste)

mushroom hazelnut risotto recipe from dr. gourmet

Place a medium skillet over medium high heat.

Add the hazelnuts and toast for about 5 to 10 minutes until lightly browned, tossing frequently.

Remove the hazelnuts to a small bowl, then add the olive oil and garlic to the pan.

Cook for about 1 minute. Stir frequently.

Add the onion and cook for about 3 to 5 minutes until the onion begins to turn transluscent.

Add the rice and stir.

Cook for about one minute, then add 3 cups of water and the salt.

Add the mushrooms and stir.

Simmer over medium high heat for about 20 minutes. Add more water, slowly, if required, and stir gently only occasionally.

Add the olives and cheese.

Stir and cook for another 3 to 5 minutes over medium heat until the rice is tender.

Serve.

Nutrition Facts

Serving size: about 2 cups

Servings: 2

Amount Per Serving

Calories 517 Calories from Fat 184
% Daily Value
Total Fat 20g 033%
    Saturated Fat 5g 21%
    Monounsaturated Fat 11g
    Trans Fat 0g
Cholesterol 20mg 7%
Sodium 483mg 21%
Total Carbohydrates 69g 22%
    Dietary Fiber 7g 26%
    Sugars 9g
Protein 19g
Vitamin A 4% Vitamin C 36%
Calcium 23% Iron 28%
Vitamin K 5 mcg Potassium 870 mg
Magnesium 73 mg