Mushroom Risotto
Mushroom Risotto is a creamy and comforting Italian dish that warms the soul. Perfect for cozy dinners, this recipe combines earthy flavors with rich textures to create an unforgettable meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups mixed fresh mushrooms (cremini and shiitake), sliced
- 1 small shallot, finely chopped
- 4 cups low-sodium vegetable broth
- ½ cup grated Parmesan cheese (or nutritional yeast for vegan)
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh herbs (parsley or thyme), chopped
- Freshly cracked black pepper to taste
Instructions
- Prepare your ingredients by chopping the shallot finely and slicing the mushrooms.
- Heat olive oil in a large pan over medium heat. Add shallots until translucent (about 3 minutes), then add mushrooms and cook until golden brown.
- Stir in the Arborio rice, ensuring each grain is coated with oil for about 2 minutes.
- Gradually add vegetable broth one ladle at a time, stirring frequently until most of the liquid absorbs before adding more.
- Once the rice is al dente, stir in Parmesan cheese until melted and creamy. Toss in fresh herbs just before serving.
Notes
- For added brightness, consider incorporating lemon zest.
- Feel free to replace mushrooms with seasonal veggies like asparagus or spinach.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 10mg