Indulgent Mushroom Risotto
A creamy and comforting Mushroom Risotto that brings warmth and nostalgia to your dining table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 cup Arborio Rice
- 8 ounces Fresh Mixed Mushrooms (shiitake and cremini)
- 1 Onion (Finely chopped)
- 2 Garlic cloves (Minced)
- 4 cups Low-Sodium Vegetable Broth
- ½ cup Grated Parmesan Cheese
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Dried Thyme
- To taste Salt and Pepper
Instructions
- Prep your ingredients by chopping the onion and mincing the garlic. Clean the mushrooms and slice them to your desired thickness.
- Heat the broth in a saucepan and keep it warm on low heat.
- Sauté the onion in olive oil over medium heat until translucent, about 3-4 minutes. Add garlic and stir for another minute.
- Cook the sliced mushrooms, seasoning with salt and pepper, for 5-7 minutes until tender and browned.
- Add the Arborio rice to the skillet and stir to coat for 1-2 minutes.
- Deglaze with warm broth, adding one ladle at a time and allowing to absorb before adding more, for about 20-25 minutes.
- Check the creamy consistency; it should be al dente.
- Finish by stirring in grated Parmesan cheese and thyme. Adjust seasoning if necessary.
Notes
Serve in wide, shallow bowls garnished with extra Parmesan and a drizzle of olive oil for a restaurant-style presentation.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Mushroom Risotto, Comfort Food, Italian Recipe, Vegetarian Risotto, Creamy Risotto