Mushroom Risotto Recipe
Servings
4 servings
Prep Time
10 minutes
Cooking Time
30 minutes
Calories
420 kcal
Ingredients:
- 1 ½ cups Arborio rice(change to gramless steam or creamy)
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 400g (14 oz) mushrooms, sliced (cremini, button, or a mix)
- ½ cup dry white wine (optional)
- 5 cups vegetable or chicken broth, kept warm
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: extra butter or a drizzle of truffle oil for richness
Instructions
- Warm the broth: Keep broth warm in a saucepan over low heat.
- Cook mushrooms: In a large pan, heat olive oil and 1 tbsp butter over medium heat. Sauté mushrooms with a pinch of salt until golden (8–10 min). Set aside.
- Sauté aromatics: In the same pan, melt remaining butter. Add onion and cook until translucent (5 min), then add garlic and cook 1 min more.
- Toast the rice: Add Arborio rice, stirring for 1–2 min until edges look translucent.
- Deglaze: Pour in white wine (if using), stirring until absorbed.
- Add broth gradually: Add 1 ladle of warm broth at a time, stirring frequently. Wait for it to absorb before adding more. Continue for ~20–25 minutes.
- Finish: Stir in sautéed mushrooms, Parmesan, and season with salt and pepper. Add a knob of butter or drizzle of truffle oil if desired.
- Serve: Plate and top with parsley and extra Parmesan
Nutritional Facts (Per Serving)
Nutrient
Amount
Calories
~420 kcal
Fat
~16 g
Carbs
~58 g
Protein
~11 g
Fiber
~3 g
Sodium
~700 mg