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Creamy Mushroom Risotto Recipe

This Creamy Mushroom Risotto Recipe shows you how to make easy risotto. Mushroom risotto is a creamy and lavish dish loaded with flavor!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6
Calories: 409 kcal
Course: Side Dish
Cuisine: Italian

Ingredients

  • 8 ounces portabella mushrooms , thinly sliced (two large heads)
  • 3.5 ounces Shiitake mushrooms , sliced lengthwise, 7-8
  • 1 ounce dried porcini mushrooms , whole, pre-packaged
  • 4 tablespoons unsalted butter , divided
  • 3 tablespoons extra virgin olive oil , divided
  • 6 cups low-sodium vegetable or chicken broth
  • 1 large shallot , minced
  • 1 small white onion , chopped, divided
  • 2 dried bay leaves
  • 2 teaspoons dried thyme leaves
  • 2 tablespoons flat leaf parsley , chopped
  • coarse kosher salt and pepper
  • 1 1/2 cups arborio rice
  • 1/2 cup white wine
  • 1/2 cup Parmesan Cheese , shreded extra for topping

Instructions

    Cup of Yum
  1. Heat 1 cup of water in the microwave in a medium bowl. Reconstitute dried porcini mushrooms until doubled in size. Drain and discard remaining liquid.
  2. In a large, high topped skillet melt 2 tablespoons of the butter and 1 tablespoon of the oil. Saute the shallot and half of onion until translucent, approximately 5 minutes.
  3. Add all three types of mushrooms, bay leaves, dried thyme and parsley. Saute for an additional 3-5 minutes or until the mushrooms have reduced in size by half; they will still be taunt, but not mushy. Season lightly with salt and pepper. Remove from skillet and set aside.
  4. In the same large skillet without rinsing, melt the remaining 2 tablespoons extra of the oil and 2 tablespoons of the butter. At the same time, bring the broth to a simmer over low heat in a separate saucepan.
  5. Add the arborio rice and remaining half of the onion to the large skillet with melted butter and olive oil. Stir over medium heat until the rice is uniformly lightly browned, approximately 5-7 minutes.
  6. Stir in the white wine until evaporated. Ladle in one cup of the hot broth and stir. Cook until absorbed. Continue to add 1 cup of simmering broth at a time, waiting until it is absorbed before adding the next, until all broth is gone. This process takes about 20-25 minutes.
  7. Return mushroom mixture to the rice in the skillet. Heat for 2-3 minutes. Stir in the Parmesan cheese and serve.
  8. If you've tried this recipe, come back to let us know how it was in the comments or star ratings.

Nutrition Information

Calories 409kcal (20%) Carbohydrates 50g (17%) Protein 9g (18%) Fat 17g (26%) Saturated Fat 7g (35%) Cholesterol 25mg (8%) Sodium 1212mg (51%) Potassium 587mg (17%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 410IU (8%) Vitamin C 22.9mg (25%) Calcium 125mg (13%) Iron 3.3mg (18%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 409

% Daily Value*

Calories 409kcal 20%
Carbohydrates 50g 17%
Protein 9g 18%
Fat 17g 26%
Saturated Fat 7g 35%
Cholesterol 25mg 8%
Sodium 1212mg 51%
Potassium 587mg 12%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 410IU 8%
Vitamin C 22.9mg 25%
Calcium 125mg 13%
Iron 3.3mg 18%

* Percent Daily Values are based on a 2,000 calorie diet.