Creamy Mushroom Risotto
This creamy mushroom risotto is a comforting and flavorful dish made with Arborio rice, sautéed mushrooms, and finished with Parmesan cheese. It’s perfect for a cozy dinner and can be easily customized with your favorite herbs or vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup mushrooms, sliced
- ½ cup grated Parmesan cheese
- ½ cup dry white wine
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a saucepan, heat the chicken or vegetable broth until simmering. Keep it warm on low heat throughout the cooking process.
- In a separate large skillet, heat olive oil over medium heat. Add sliced mushrooms and cook until they are golden brown and tender. Remove from skillet and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and chopped onion, sauté until softened and fragrant.
- Add Arborio rice to the skillet with the aromatics. Stir constantly until the rice is coated with butter and slightly toasted, about 2 minutes.
- Pour in the white wine and stir until it is absorbed by the rice.
- Begin adding warm broth to the rice mixture, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding more. Continue until the rice is creamy and cooked to al dente, about 20-25 minutes.
- Stir in cooked mushrooms and grated Parmesan cheese. Season with salt and pepper to taste. Garnish with fresh parsley before serving.
Nutrition
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg