Description
Mushroom risotto is a luxurious, comforting dish that brings the rich flavors of Italian cuisine to your dining table. This creamy recipe features tender Arborio rice simmered to perfection with earthy mushrooms and aromatic herbs, creating a symphony of taste and texture in each bite.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups mixed fresh mushrooms (cremini and shiitake)
- 4 cups low-sodium vegetable broth (warmed)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- In a large skillet over medium heat, melt the butter. Add the chopped onion and sauté until translucent (about 5 minutes). Stir in garlic and cook for an additional minute.
- Add sliced mushrooms, sautéing for about 7 minutes until tender. Season lightly with salt and pepper.
- Stir in Arborio rice, cooking for about 2 minutes until slightly toasted.
- Gradually add warmed vegetable broth one ladle at a time, stirring constantly until absorbed before adding more (approximately 20 minutes).
- Once creamy and al dente, remove from heat and mix in grated Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg
Keywords: - Use a mix of mushrooms for varied flavors. - Finish with fresh herbs like parsley or thyme for added freshness. - For a vegan version, replace butter with olive oil and use nutritional yeast instead of Parmesan.