Description
Mushroom risotto is a creamy, comforting dish that transforms simple ingredients into an elegant meal. With its rich flavors and velvety texture, this recipe is perfect for impressing guests or enjoying a cozy night in. Featuring earthy mushrooms and aromatic herbs, every spoonful transports you to an Italian trattoria. Whether you’re a beginner or an experienced cook, this delightful risotto is sure to bring warmth and joy to your dining table.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups fresh mushrooms (cremini or shiitake), sliced
- 4 cups vegetable broth (low-sodium)
- 1/2 cup dry white wine
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- Fresh parsley, for garnish
Instructions
- In a large skillet over medium heat, melt the butter with olive oil. Add the chopped onion and minced garlic; sauté until translucent, about 3-4 minutes.
- Add the sliced mushrooms and season with salt. Cook until browned and moisture is released, approximately 5-7 minutes.
- Stir in the Arborio rice and toast for about 2 minutes until slightly translucent. Pour in the white wine and stir until absorbed.
- Gradually add the warm vegetable broth one ladle at a time, stirring continuously and allowing each addition to be absorbed before adding more.
- Once the rice is al dente (about 18-20 minutes), remove from heat. Stir in butter, Parmesan cheese, and chopped parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg