Description
This creamy mushroom risotto is packed with rich, earthy flavors from sautéed mushrooms, Parmesan cheese, and perfectly cooked Arborio rice. Slow-simmered with broth and finished with butter and cheese, it’s an indulgent yet simple dish—perfect for a cozy dinner or special occasion!
Ingredients
Units
Scale
- For the Risotto:
- 1 1/2 cups Arborio rice
- 4 cups vegetable or chicken broth (kept warm)
- 1/2 cup dry white wine (optional, but adds depth)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 10 oz (280g) mushrooms (such as cremini, shiitake, or button), sliced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)
- 1/2 cup grated Parmesan cheese (plus more for topping)
- 2 tablespoons heavy cream (optional, for extra creaminess)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- 1. Prepare the Broth
- In a saucepan, heat the broth over low heat. Keep it warm but not boiling, as adding warm broth ensures even cooking.
- 2. Sauté the Mushrooms
- In a large pan, heat 1 tablespoon olive oil over medium heat.
- Add mushrooms, salt, pepper, and thyme. Sauté for 5-7 minutes, until mushrooms are golden brown. Remove from the pan and set aside.
- 3. Cook the Onion & Garlic
- In the same pan, add the remaining 1 tablespoon olive oil and 1 tablespoon butter.
- Add chopped onion and cook for 2-3 minutes, until softened.
- Stir in minced garlic and cook for another 30 seconds, until fragrant.
- 4. Toast the Rice
- Add Arborio rice to the pan and stir for 1-2 minutes, until lightly toasted.
- Pour in the white wine and stir until it’s mostly absorbed. (Skip this step if not using wine.)
- 5. Slowly Add Broth
- Begin adding 1 ladle of warm broth at a time, stirring constantly.
- Once the liquid is mostly absorbed, add another ladle of broth.
- Repeat this process for about 18-20 minutes, until the rice is creamy and tender but still slightly al dente.
- 6. Finish the Risotto
- Stir in the sautéed mushrooms, remaining 1 tablespoon butter, Parmesan cheese, and heavy cream (if using).
- Taste and adjust seasoning if needed.
- 7. Serve & Garnish
- Spoon the risotto onto plates or bowls.
- Sprinkle with extra Parmesan cheese and fresh parsley.
- Serve immediately and enjoy!
Notes
- Make it Vegan: Use vegan butter, dairy-free Parmesan, and skip the heavy cream.
- Make it Extra Fancy: Drizzle with truffle oil for a gourmet touch!
- Storage: Store leftovers in an airtight container for up to 3 days. Reheat with a splash of broth to maintain creaminess.
- Nutrition (Per Serving)
- Calories: ~400
- Protein: ~10g
- Carbs: ~50g
- Fat: ~15g
- Sodium: ~600mg
Nutrition
- Calories: ~400
- Sodium: ~600mg
- Fat: ~15g
- Protein: ~10g