Description
Mushroom risotto is a creamy, comforting dish that showcases the rich flavors of fresh mushrooms combined with Arborio rice. This Italian classic is perfect for impressing guests at dinner parties or enjoying a cozy night in. With its velvety texture and umami notes, mushroom risotto is both indulgent and versatile, allowing for endless variations with herbs, vegetables, or proteins. Follow our simple recipe to create an unforgettable meal that warms the heart and delights the palate.
Ingredients
– 1 cup Arborio rice
– 8 ounces fresh mushrooms (cremini, shiitake, or button)
– 4 cups vegetable broth
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 2 tablespoons butter
– ½ cup grated Parmesan cheese
– Salt and pepper to taste
Instructions
1. Heat olive oil and butter in a large saucepan over medium heat. Sauté onion and garlic until translucent.
2. Add sliced mushrooms and a pinch of salt; cook until they are tender (about 5–7 minutes).
3. Stir in Arborio rice and toast for 2 minutes until edges are slightly translucent.
4. Gradually add warmed vegetable broth, stirring frequently until absorbed (approximately 25–30 minutes).
5. Once creamy and al dente, remove from heat and fold in grated Parmesan cheese. Adjust seasoning if needed.
Notes
– For a vegan version, substitute Parmesan with nutritional yeast and use coconut milk for creaminess.
– Experiment with different mushroom varieties for unique flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350
- Fat: 12g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 8g