Chorizo and Dried Mushroom Risotto

  • Preparation 10 MIN
    Cooking 30 MIN
  • Servings 4



  1. In a bowl, rehydrate the mushrooms in the boiling water for about 10 minutes. Strain into a bowl. Keep the soaking liquid. Drain the mushrooms. Set aside.
  2. In a saucepan, heat the chicken broth with the mushroom soaking liquid. Set aside.
  3. In another saucepan, soften the onion with the sausage and mushrooms in the butter. Add the rice and cook for 1 minute, stirring to coat with butter.
  4. Add the hot broth, about 250 ml (1 cup) at a time, stirring constantly until the liquid is completely absorbed between each addition.
  5. After about 20 minutes, the rice should be al dente. Add the cheese and season to taste.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With 30% less sodium commercial broth

Content % Daily Value
Calories 785  
Total Fat 30 g  
Saturated Fat 15 g  
Sodium (salt) 1605 mg  
Carbohydrates 94 g  
Fibre 4 g  
Protein 30 g