Mushroom risotto
Savor the creamy, luxurious flavors of homemade Mushroom Risotto! This easy-to-follow recipe features aromatic vegetable broth, sautéed onions, flavorful white wine, buttery sautèed mushrooms, fresh parsley, and rich Parmesan cheese. Perfect for a comforting dinner!
- 25 Mar 2025
- Cook time 40 min
- Prep time 10 min
- 4 Servings
- 10 Ingredients
Mushroom risotto is a luxurious Italian dish that combines creamy rice with earthy mushrooms, creating a comforting and hearty meal perfect for any occasion. This recipe uses simple ingredients and offers a delightful burst of flavor that will impress both family and guests.
Ingredients:
Instructions:
- In a medium saucepan, heat the vegetable broth over medium heat until it’s hot but not boiling. Keep the broth warm over low heat.
- In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion is translucent and softened.
- Add the Arborio rice to the skillet with the onions. Stir continuously for about 2 minutes, ensuring each grain of rice is well-coated with the oil and slightly toasted.
- Pour in the white wine and stir until it is fully absorbed by the rice.
- Stir in the minced garlic and sliced mushrooms. Cook for an additional 2-3 minutes, allowing the mushrooms to release their moisture and soften.
- Begin adding the warm vegetable broth to the rice mixture, one ladle at a time. Stir constantly and allow the broth to be absorbed before adding the next ladle.
- Continue this process until the rice is creamy and slightly al dente, which should take about 18-20 minutes. You may not need to use all of the broth.
- Once the rice is cooked, remove the skillet from the heat. Stir in the butter, grated Parmesan cheese, and chopped fresh parsley. Mix until the butter and cheese are melted and well incorporated.
- Taste and adjust the seasoning with salt and pepper if necessary.
- Serve the mushroom risotto immediately, garnished with additional Parmesan cheese and parsley if desired. Enjoy your delicious, creamy mushroom risotto!
Tips:
- Use high-quality vegetable broth to enhance the flavor of the risotto.
- Constantly stir the rice to release the starches, which make the risotto creamy.
- Gradually add the broth, allowing the rice to absorb the liquid fully before adding more.
- Sauté the mushrooms separately to ensure they cook evenly and retain their texture.
- Once the risotto is cooked, allow it to rest for a few minutes before serving to let the flavors meld together.
Mushroom risotto, with its rich and creamy texture and savory mushroom flavor, is sure to become a favorite in your meal rotation. Whether you’re cooking for a special occasion or a casual dinner, this recipe guarantees a delicious and satisfying dish that everyone will love.
| Nutrition Facts | |
|---|---|
| Serving Size | 410 grams |
| Energy | |
| Calories 410kcal | 20% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 54g | 16% |
| Fiber 1.82g | 5% |
| Sugar 4.41g | 4% |
| Fat | |
| Fat 20g | 23% |
| Saturated 8g | 26% |
| Cholesterol 36mg | - |
| Vitamins | |
| Vitamin A 140ug | 16% |
| Choline 16mg | 3% |
| Vitamin B1 0.43mg | 36% |
| Vitamin B2 0.25mg | 19% |
| Vitamin B3 3.54mg | 22% |
| Vitamin B6 0.22mg | 13% |
| Vitamin B9 150ug | 38% |
| Vitamin B12 0.28ug | 12% |
| Vitamin C 8mg | 9% |
| Vitamin E 0.20mg | 1% |
| Vitamin K 44ug | 37% |
| Minerals | |
| Calcium, Ca 220mg | 17% |
| Copper, Cu 0.25mg | 28% |
| Iron, Fe 3.12mg | 28% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 240mg | 19% |
| Potassium, K 330mg | 10% |
| Selenium, Se 20ug | 36% |
| Sodium, Na 1040mg | 69% |
| Zinc, Zn 1.82mg | 17% |
| Water | |
| Water 320g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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