Mushroom Risotto
A creamy and comforting mushroom risotto that serves 4 people.
- Prep Time: 10 min
- Cook Time: 30 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ¾ cups Arborio rice
- 2 cups vegetable or chicken broth
- ½ cup sliced mushrooms (such as cremini or shiitake)
- ½ 1/2 cup chopped onion
- 1 cloves garlic, minced
- ½ 1/2 cup dry white wine
- ½ 1/2 cup grated Parmesan cheese
- 1 tbsp butter
- 1 tbsp olive oil
- ½ Salt and pepper to taste
- ½ Chopped parsley for garnish (optional)
Instructions
- In a saucepan, heat the broth until simmering, then keep warm.
- In a large skillet, heat olive oil and 1 tbsp butter. Sauté onions until translucent, then add garlic and mushrooms; cook until tender.
- Add rice to the skillet and cook for 2 minutes, stirring constantly.
- Pour in the wine and cook until it evaporates.
- Gradually add warm broth, 1 cup at a time, stirring frequently until absorbed before adding more. Cook for about 20 minutes until rice is creamy and al dente.
- Stir in Parmesan, remaining butter, salt, and pepper. Let sit covered for 2 minutes before serving.
- Garnish with parsley if desired.
Chef’s Pro Tips
- Use a wide skillet to ensure the rice cooks evenly and absorbs the liquid properly.
- For extra depth of flavor, consider using a mix of different mushroom varieties like porcini or oyster.
- To make the risotto extra creamy, stir in a final knob of butter right before serving.
Nutritional Estimates
Per serving · 2 servings total
| calories | 380 |
|---|---|
| protein | 9g |
| carbohydrates | 58g |
| fat | 11g |
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