mushroom risotto
Indulge in the creamy comfort of this Mushroom Risotto. This classic Italian dish features Arborio rice cooked to perfection with savory mushrooms and a touch of Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound mixed mushrooms, sliced
- 1 small onion, finely chopped
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4-5 cups hot vegetable broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add mushrooms and cook until softened and browned, about 8-10 minutes. Remove mushrooms from the pot and set aside.
- Add onion to the pot and cook until softened, about 5 minutes. Add Arborio rice and cook, stirring constantly, for 1-2 minutes.
- Pour in white wine and cook, stirring, until absorbed.
- Add 1 cup of hot vegetable broth to the rice, stirring constantly until absorbed. Continue adding broth, 1 cup at a time, stirring until each addition is absorbed before adding the next. This process should take about 20-25 minutes, until the rice is creamy and al dente.
- Stir in cooked mushrooms, Parmesan cheese, and butter. Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Notes
For a richer flavor, use a combination of different mushroom varieties. Serve immediately for the best texture.
Find it online: https://busymomsimplenutrition.com/mushroom-risotto/