Dinner for 6

Mushroom Risotto

Name: Mushroom Risotto
Total time: 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 cups baby bella mushrooms; 1 clove garlic; 2 cups arborio rice; 1 tsp olive oil; 3 tsp butter; 2 shallots; 1 cup white wine; 8 cups fat free vegetable stock or broth; kosher salt and pepper; 1/2 cup grated parmesan cheese; 4 tbsp chopped parsley

$9.05for 430 minServes 6

Arborio rice slowly absorbs seasoned vegetable broth with mushrooms, garlic, shallots, parmesan, and parsley.

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Mushrooms, 5 oz$0.40/oz typical	5 oz	$2.00Typical price
	Garlic, a little$0.75 each typical	a little	$0.08Typical price
	Wild, 13 oz$0.15/oz typical	13 oz	$1.95Typical price
	Butter, 0.5 oz$0.40/oz typical	0.5 oz	$0.20Typical price
	Leeks and shallots, 0.3 lb$3.49/lb typical	0.3 lb	$1.09Typical price
	Broth, 66 oz$0.07/oz typical	66 oz	$4.65Typical price
	Parmesan, 1.75 oz$0.55/oz typical	1.75 oz	$0.96Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.19Typical price
Total for the servings shown		$13.57

Swaps

Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Olive and cooking oilWine, beer and spiritsSalt and pepper

Not included in the cost.

30 minstart to table
Easydifficulty
6servings as written
$$typical cost tier

Italian Vegetarian Budget Family Dinners

Typical price

$2.26 per serving$9.05 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

2 cups baby bella mushrooms
1 clove garlic
2 cups arborio rice
1 tsp olive oil
3 tsp butter
2 shallots
1 cup white wine
8 cups fat free vegetable stock or broth
kosher salt and pepper
1/2 cup grated parmesan cheese
4 tbsp chopped parsley

Steps

Warm the vegetable broth in a large saucepan over low heat and keep it hot.
Heat the oil and one teaspoon butter in a Dutch oven over medium heat, then cook the mushrooms for 5 minutes.
Add the shallots and garlic, cook for 2 minutes, and stir in the rice.
Pour in the wine and cook for 2 minutes, stirring, until mostly absorbed.
Add the hot broth one cup at a time, stirring often and adding more as each cup is absorbed, for 18 to 20 minutes.
Stir in the remaining butter, parmesan, and parsley, then season with salt and pepper.