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mushroom risotto recipe

Creamy Mushroom Risotto Overhead Shot
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This creamy mushroom risotto is a comforting and flavorful dish, perfect for a cozy night in. Made with Arborio rice, earthy mushrooms, and a touch of Parmesan cheese, it’s surprisingly easy to make at home.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound mixed mushrooms, such as cremini, shiitake, and oyster, sliced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 4-5 cups warm vegetable broth, kept warm in a saucepan
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper to taste

Instructions

  1. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add mushrooms and cook, stirring occasionally, until softened and browned, about 8-10 minutes. Remove mushrooms from the pot and set aside.
  2. Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  3. Add Arborio rice to the pot and cook, stirring constantly, for 1-2 minutes, until the edges of the grains become translucent.
  4. Pour in white wine and cook, stirring, until the wine is absorbed.
  5. Begin adding warm vegetable broth, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 20-25 minutes.
  6. Stir in the cooked mushrooms, Parmesan cheese, and butter. Season with salt and pepper to taste.
  7. Stir in parsley. Serve immediately, garnished with additional Parmesan cheese.

Notes

For an extra touch of richness, stir in a tablespoon of truffle oil at the end.

Find it online: https://busymomsimplenutrition.com/mushroom-risotto-recipe/