Creamy Mushroom Risotto
User Reviews
5
Creamy Mushroom Risotto
Description
The Creamy Mushroom Risotto recipe starts by gently cooking thinly sliced mushrooms in olive oil until tender, then separately softening diced onions in butter. Arborio rice is toasted lightly with the onions before deglazing with white wine. Warm chicken or mushroom broth is added incrementally, stirring constantly, allowing the rice to absorb liquid steadily over about 20 minutes. The mushrooms and their juices are stirred back in along with shredded Parmesan cheese and fresh parsley for garnish. This technique produces a risotto with a creamy consistency and well-integrated mushroom flavor.
The flavor is earthy and rich from the mushrooms and butter, complemented by the umami bite of Parmesan and a subtle acidity from the wine. The texture is creamy and smooth with tender grains that retain a slight bite, characteristic of properly cooked risotto. This dish can be served as a satisfying vegetarian main or a side paired with proteins.
A helpful tip is to use warm broth and add it in small amounts, stirring until absorbed, ensuring the rice cooks evenly and the starches release to create the creamy texture. An optional addition is to fold in thawed peas along with the mushrooms at the end for extra color and sweetness.
Ingredients
- 1 tablespoon olive oil
- 12 ounces mushrooms any variety, thinly sliced
- ¼ cup onion diced
- 2 tablespoons butter salted
- 1 cup arborio rice
- ½ cup white wine or extra broth
- 3 cups chicken broth or mushroom broth, divided
- ⅓ cup Parmesan Cheese shredded
- parsley for garnish, optional, chopped, fresh
Instructions
- Warm the broth in the microwave or bring to a low simmer in a saucepan.
- Add olive oil and mushrooms to a pan over medium-high heat. Cook until mushrooms are softened, about 5 minutes. Set aside.
- Add butter and onions to a saucepan, cook until tender, about 3-4 minutes. Stir in rice and cook until rice starts to lightly brown, about 5 minutes.
- Add wine and cook until evaporated while stirring. Add warmed broth ½ cup at a time stirring until evaporated after each addition. This will take about 20 minutes.
- Stir in mushrooms with any juices, parmesan cheese (reserve a couple of tablespoons for garnish) and parsley. Taste and add salt & pepper as needed. Garnish with fresh herbs as desired.
Notes
- Always use warmed broth to help the rice cook evenly and achieve creaminess.
- Optionally, add ½ cup thawed peas with mushrooms during the final stage for added sweetness and color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358 | 18% |
| Carbohydrates | 46g | 15% |
| Protein | 11g | 22% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 22mg | 7% |
| Sodium | 831mg | 35% |
| Potassium | 586mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 247IU | 5% |
| Vitamin C | 15mg | 17% |
| Calcium | 109mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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