Description
A creamy and flavorful mushroom risotto recipe.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4–6 cups hot vegetable broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Heat olive oil and butter in a large skillet or pot over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and mushrooms and cook until mushrooms are browned, about 5-7 minutes.
- Stir in Arborio rice and cook for 1 minute, stirring constantly.
- Pour in white wine and cook until absorbed, stirring constantly.
- Add 1 cup of hot vegetable broth and stir until absorbed.
- Continue adding broth, 1 cup at a time, stirring until absorbed before adding the next. This process will take about 20-25 minutes, until the rice is creamy and tender.
- Stir in Parmesan cheese and parsley.
- Season with salt and black pepper to taste.
- Serve immediately.
Notes
- For a richer flavor, use a mix of mushroom varieties.
- Ensure your broth is hot when adding it to the rice.
- Stirring frequently is key to achieving a creamy texture.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg
Keywords: mushroom risotto, creamy risotto, Italian rice, vegetarian main course, savory mushroom