Description
A simple recipe for rich and creamy mushroom risotto.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mixed mushrooms, sliced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 5 cups hot vegetable broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Heat olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Add garlic and mushrooms. Cook until mushrooms release their liquid and brown slightly, about 8 to 10 minutes.
- Add the Arborio rice to the pot and stir constantly for 2 minutes until the edges of the grains look translucent.
- Pour in the white wine and stir until it is completely absorbed.
- Add one ladleful (about 1 cup) of hot vegetable broth to the rice. Stir continuously until the liquid is almost completely absorbed.
- Continue adding the broth, one ladleful at a time, stirring frequently and waiting until each addition is absorbed before adding the next. This process takes about 20 to 25 minutes.
- The risotto is done when the rice is creamy and tender but still has a slight bite (al dente). You may not need all the broth.
- Remove the pot from the heat. Stir in the Parmesan cheese and parsley.
- Season with salt and pepper to your liking. Serve immediately.
Notes
- Keep your vegetable broth hot in a separate saucepan while you cook the risotto.
- Stirring constantly helps release the starch from the rice, which creates the creamy texture.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 550
- Fat: 14
- Saturated Fat: 7
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 4
- Protein: 18
- Cholesterol: 25
Keywords: mushroom risotto, creamy risotto, Arborio rice, Italian rice dish, vegetarian main