Description

Mushroom Risotto is a warm, creamy dish that combines the earthy flavors of fresh mushrooms with perfectly cooked Arborio rice. This comforting meal is not only easy to prepare but also impressively elegant, making it ideal for cozy nights at home or festive gatherings. Each bite is a delightful blend of rich flavors that will have your guests asking for seconds.

Ingredients

Scale

1 cup Arborio rice
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
4 cups low-sodium vegetable broth (warmed)
1 cup mixed fresh mushrooms (cremini and shiitake), sliced
1/2 cup freshly grated Parmesan cheese
2 tablespoons butter
Fresh parsley, chopped (for garnish)

Instructions

In a large pan, heat olive oil over medium heat. Sauté the chopped onion and garlic until translucent.
Add Arborio rice and stir for 2–3 minutes until slightly toasted.
Pour in the white wine and cook until mostly evaporated.
Gradually add warmed vegetable broth one ladle at a time, stirring frequently. Allow each addition to absorb before adding more broth, cooking for about 20 minutes until the rice is creamy yet al dente.
Stir in sliced mushrooms after 15 minutes and continue cooking until tender.
Remove from heat and mix in Parmesan cheese and butter until well combined.
Serve hot, garnished with fresh parsley.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main
Method: Sautéing
Cuisine: Italian

Nutrition

Serving Size: 1 cup (240g)
Calories: 350
Sugar: 3g
Sodium: 600mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 10g
Cholesterol: 20mg

Keywords: For additional flavor, experiment with different types of mushrooms such as portobello or oyster. To enhance creaminess, consider folding in extra Parmesan or a splash of heavy cream just before serving.