Mushroom Risotto
This Mushroom Risotto is a rich and creamy Italian classic that combines earthy mushrooms with the luxurious texture of Arborio rice. The slow cooking process and gradual addition of broth creates a creamy consistency, while the sautéed mushrooms add depth of flavor. Finished off with Parmesan cheese and a touch of butter, this risotto is the perfect comfort food for any occasion. Whether served as a main dish or a side, Mushroom Risotto is sure to impress with its savory, melt-in-your-mouth texture and hearty, satisfying taste.Nutrition Facts (Per Serving)Calories: 450 kcal, Protein: 12 g, Carbohydrates: 55 g, Fat: 18 g, Saturated Fat: 9 g, Fiber: 3 g, Sugar: 4 g, Sodium: 800 mg, Calcium: 220 mgEstimated based on one serving (assuming 4 servings per batch)
Equipment
- 1 large pan or Dutch oven – For cooking the risotto
- 1 ladle – For adding the broth gradually
- 1 wooden spoon – For stirring the rice
- Measuring cups – For accurate ingredient measurements
- Grater – For grating Parmesan cheese
Ingredients
- 1 cup Arborio rice short-grain rice
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 cups mushrooms sliced, such as cremini or button
- 4 cups vegetable broth or chicken broth
- 1/2 cup dry white wine optional
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream optional
- 1 teaspoon fresh thyme optional
- Salt and pepper to taste
Instructions
- Prepare the mushrooms: Clean and slice the mushrooms. Set them aside.
- Sauté the aromatics: In a large pan, heat the olive oil and butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the garlic and cook for another minute.
- Cook the mushrooms: Add the sliced mushrooms to the pan. Stir occasionally and cook for 5-7 minutes, allowing the mushrooms to release their moisture and brown.
- Toast the rice: Add the Arborio rice to the pan and stir for 1-2 minutes, allowing the rice to absorb the flavors of the mushrooms and aromatics.
- Add the wine: Pour in the white wine (if using) and let it cook off for 1-2 minutes.
- Add the broth: Gradually add the vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle of broth. Continue until the rice is creamy and tender, about 18-20 minutes.
- Finish the risotto: Stir in the Parmesan cheese, and add heavy cream (if desired). Season with salt and pepper to taste. Stir well to combine.
- Serve: Serve immediately, garnished with fresh thyme or additional Parmesan cheese, if desired.
Notes
- Vegan Option: Use vegan butter and Parmesan, or substitute with nutritional yeast for a plant-based version.
- Make it richer: For a creamier texture, add more heavy cream or use full-fat broth.
- Add extra vegetables: You can incorporate spinach, peas, or roasted squash for added variety.
- Leftovers: Mushroom Risotto can be stored in the fridge for up to 3 days. Reheat with a splash of broth to restore its creamy texture.