Description
Indulge in the ultimate comfort food with this creamy and flavorful Mushroom Risotto recipe. Made with a mix of mushrooms, Arborio rice, and Parmesan cheese, this dish is a satisfying main course perfect for any occasion.
Ingredients
Scale
Ingredients:
- 1½ cups Arborio rice
- 1 lb mixed mushrooms (cremini, shiitake, or button, sliced)
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- 4 cups low-sodium vegetable or chicken broth (warmed)
- ½ cup dry white wine
- 3 tbsp unsalted butter (divided)
- 2 tbsp olive oil
- ½ cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley (optional)
- salt and black pepper to taste
Instructions
- Heat the broth: In a saucepan, warm the broth and keep it over low heat.
- Sauté mushrooms: Cook mushrooms in olive oil and butter until golden. Season and set aside.
- Sauté onion and garlic: In the same pan, cook onion and garlic until soft.
- Add rice: Stir in Arborio rice and cook until toasted.
- Deglaze with wine: Pour in white wine and stir until absorbed.
- Cook risotto: Gradually add warm broth, stirring until creamy for 18–20 minutes.
- Finish: Stir in mushrooms, Parmesan, and butter. Adjust seasoning, garnish, and serve.
Notes
- Use a mix of mushrooms for the best flavor and texture.
- For a richer finish, stir in a splash of cream or truffle oil at the end.
Nutrition
- Serving Size: 1½ cups
- Calories: 410
- Sugar: 3g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg
