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–+ servings
This mushroom risotto recipe is made with arborio rice, white wine, garlic, onions, mushrooms, and parmesan cheese.

Mushroom Risotto

Leah Beyer
This mushroom risotto recipe is made with arborio rice, white wine, garlic, onions, mushrooms, and parmesan cheese.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Side Dish
Servings 4 servings
Calories 372 kcal

Ingredients
  

Instructions
 

  • Begin by dicing the onion and garlic. Heat up a small Dutch oven over meadium heat and place the butter, olive oil, onions, and garlic in the pot. Saute for 3-4 minutes.
    In a large skillet or Dutch oven, heat the olive oil and butter over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
  • Add the sliced mushrooms to the skillet, season with salt and pepper, and cook until they are tender and golden brown, about 5-7 minutes.
    Add the sliced mushrooms to the skillet, season with salt and pepper, and cook until they are tender and golden brown, about 5-7 minutes.
  • To the skillet with the mushrooms, add the Arborio rice. Stir to coat the rice in the oil and cook for 1-2 minutes until the edges of the rice become translucent.
    To the Dutch oven with the mushrooms, add the Arborio rice. Stir to coat the rice in the oil and cook for 1-2 minutes until the edges of the rice become translucent.
  • Deglaze with Wine by pouring in the white wine and stir constantly until it is absorbed by the rice.
    Pour in the white wine and stir constantly until it is absorbed by the
  • Add warm broth to the skillet, one ladleful at a time, stirring frequently. Allow each addition of broth to be absorbed by the rice before adding more. Continue this process until the rice is creamy and al dente, which should take about 18-20 minutes.
    Begin adding the warm broth to the skillet, one ladleful at a time, stirring frequently. Allow each addition of broth to be absorbed by the rice before adding more. Continue this process until the rice is creamy and al dente, which should take about 18-20 minutes.
  • Once the rice is cooked to your desired consistency, stir in the grated Parmesan cheese. Taste and adjust the seasoning with salt and pepper if needed. Serve the mushroom risotto hot, garnished with fresh chopped parsley.
    Once the rice is cooked to your desired consistency, stir grated Parmesan cheese. Taste and adjust the seasoning with salt and pepper if needed.

Notes

Hint: For firmer mushrooms in your risotto, reserve half the mushrooms from the pan before adding the rice and set aside. Then once the risotto is cooked, stir in the mushrooms with your parmesan cheese.

Nutrition

Calories: 372kcalCarbohydrates: 54gProtein: 12gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 18mgSodium: 1252mgPotassium: 452mgFiber: 4gSugar: 7gVitamin A: 190IUVitamin C: 6mgCalcium: 186mgIron: 3mg
Keyword mushrooms, rice, risotto
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