Mushroom Risotto
A creamy Arborio rice dish studded with earthy mushrooms, brightened with white wine and Parmesan.
Ingredients
Broth
- 6 cups vegetable broth low-sodium, kept warm
Mushrooms & Aromatics
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 8 oz cremini mushrooms thinly sliced
Rice & Wine
- 1 cup Arborio rice
- 0.33 cup dry white wine
Finish
- 2 tbsp unsalted butter
- 0.5 cup Parmesan cheese freshly grated
- 2 tbsp parsley chopped
- salt and pepper to taste
Instructions
Broth
- Bring 6 cups low-sodium vegetable broth to a gentle simmer in a medium saucepan; reduce heat to low to keep warm.
Sauté & Toast
- In a large skillet over medium heat, melt butter and olive oil. Add chopped onion and a pinch of salt; cook until translucent, about 5 minutes.
- Stir in minced garlic and sliced mushrooms; cook until mushrooms release liquid and start to brown, about 8 minutes.
- Add Arborio rice and toast, stirring until edges are translucent, about 2 minutes. Pour in white wine and simmer until absorbed, about 2 minutes.
Cook Risotto
- Ladle warm broth, ½ cup at a time, stirring frequently and waiting until each addition is nearly absorbed before adding more. Continue until rice is tender with a slight bite, about 18–20 minutes.
Finish
- Remove skillet from heat and stir in butter, Parmesan, and parsley. Season with salt and pepper. Let sit for 1 minute before serving.
Notes
Prep testing note: Uniformly slice mushrooms to reduce cooking time and ensure even browning.
Storage testing note: Reheat leftover risotto gently over low heat with a splash of broth to revive creaminess without getting gummy.
Food safety: Cool rice within 2 hours and store in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 250gCalories: 330kcalCarbohydrates: 50g
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