Description
A creamy and comforting mushroom risotto made with arborio rice, mixed mushrooms, parmesan, and fresh herbs. Rich, earthy, and perfect for a cozy dinner.
Ingredients
Scale
- 1 1/2 cups arborio rice
- 12 ounces mixed mushrooms, sliced cremini, shiitake, and oyster
- 5 cups vegetable broth, warm
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 cup freshly grated parmesan cheese
- 2 tablespoons fresh parsley, finely chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
Instructions
- Warm the vegetable broth in a saucepan over low heat and keep it gently simmering.
- In a wide skillet over medium heat, add olive oil and 1 tablespoon butter. Sauté mushrooms with a pinch of salt for 5 to 7 minutes until golden. Remove and set aside.
- In the same skillet, add remaining butter. Cook onion for about 3 minutes until soft, then add garlic and cook for 30 seconds.
- Add arborio rice and stir for 1 to 2 minutes until lightly toasted.
- Add warm broth one ladle at a time, stirring frequently and allowing absorption before adding more. Continue for 20 to 25 minutes until rice is tender with a slight bite.
- Stir mushrooms back in, add parmesan, parsley, salt, and pepper. Adjust seasoning.
- Serve immediately while creamy and warm.
Notes
- Stir consistently to release starch.
- Add broth gradually, never all at once.
- Reheat with a splash of broth to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg
Keywords: mushroom risotto, creamy risotto, italian rice dish, vegetarian dinner