Description
Mushroom Risotto is a comforting Italian classic that combines the rich, earthy flavors of fresh mushrooms with creamy Arborio rice. This dish is perfect for any occasion, whether you’re hosting an elegant dinner party or enjoying a cozy night in. The slow-cooking process allows the rice to absorb the savory depth of vegetable broth, while a generous addition of Parmesan cheese enhances its creaminess. With simple ingredients and straightforward steps, this Mushroom Risotto guarantees an unforgettable dining experience that will impress your family and friends.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups fresh mushrooms (such as cremini or button)
- 4 cups low-sodium vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- ½ cup grated Parmesan cheese
- Fresh parsley for garnish
- Salt and pepper to taste
Instructions
- Heat vegetable broth in a saucepan and keep warm on low heat.
- In a large skillet, heat olive oil and butter over medium heat. Sauté chopped onion until translucent, about 3–4 minutes. Add minced garlic and cook for another minute.
- Stir in sliced mushrooms and sauté until tender, around 5–7 minutes.
- Add Arborio rice to the skillet; toast for about 1–2 minutes until slightly translucent.
- Gradually add warm broth one ladle at a time, stirring continuously until absorbed before adding more, approximately 18–20 minutes.
- Once the rice is al dente and creamy, stir in grated Parmesan cheese. Season with salt and pepper to taste.
- Serve warm, garnished with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 360
- Sugar: 3g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg