Creamy Mushroom Risotto without Wine

Name: Creamy Mushroom Risotto without Wine
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 3 people
Ingredients: 1 cup Risotto (arborio) rice; 4 cups hot vegetable stock (broth); 2 cups closed-cup mushrooms; 2 cloves of garlic; 1 onion; 2 tablespoon parmesan; 2 tablespoon butter; 2 tablespoon olive oil; 2 tablespoon butter; ¼ teaspoon salt; A pinch of black pepper; Fresh parsley to garnish

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
3 people
Calories
520 kcal
Course
Main Course
Cuisine
Italian

Creamy Mushroom Risotto without Wine

Willa Mcdonald

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Creamy Mushroom Risotto without Wine, a quick and easy vegetarian dinner recipe that is sure to impress everyone. Made with fresh mushrooms, parmesan and fresh parsley, this dish is comfort food at its best.

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Ingredients

Servings

1 cup Risotto (arborio) rice
4 cups hot vegetable stock (broth)
2 cups closed-cup mushrooms
2 cloves of garlic
1 onion
2 tablespoon parmesan
2 tablespoon butter
2 tablespoon olive oil
2 tablespoon butter
¼ teaspoon salt
A pinch of black pepper
Fresh parsley to garnish

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Instructions

Cut the mushrooms into quarters, then peel and chop the garlic.
In a pan, melt half of the amount of butter, add one tablespoon of olive oil, then add the mushrooms and garlic, and cook for about 5-7 minutes until the mushrooms release all their liquid and brown.
Remove the mushrooms from the pan and set aside.
In the same pan, melt the remaining butter, add the rest of the olive oil, then the chopped onion.
Fry the onion until translucent.
Rinse the rice under cold water until the water runs clear.
Add the rice to the onion.
Stir for about 30 seconds, then add the mushrooms and one ladleful of stock at a time, and keep stirring until it's absorbed, then add more until you finish it up and the rice is cooked through and creamy.
Add the cooked mushrooms, salt, parmesan and black pepper, and garnish with freshly-chopped parsley.
Serve hot.

Notes

If you want a vegan version of this mushroom risotto, replace the butter with olive oil only, and omit the parmesan. Easy!
You can add some vegan cheese if you like the idea of a cheesy risotto, but the creaminess comes from the slow-cooking of the risotto.
Also, you can add any other vegetable or no-meat alternative to the dish, it can be as simple or filling as you like.

Nutrition Information

Show Details

Calories 520kcal (26%) Carbohydrates 63g (21%) Protein 9g (18%) Fat 26g (40%) Saturated Fat 12g (60%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Trans Fat 1g Cholesterol 43mg (14%) Sodium 1706mg (71%) Potassium 359mg (10%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 1206IU (24%) Vitamin C 5mg (6%) Calcium 77mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 3people

Amount Per Serving

Calories 520 kcal

% Daily Value*

Calories	520kcal	26%
Carbohydrates	63g	21%
Protein	9g	18%
Fat	26g	40%
Saturated Fat	12g	60%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	11g	55%
Trans Fat	1g	50%
Cholesterol	43mg	14%
Sodium	1706mg	71%
Potassium	359mg	8%
Fiber	2g	8%
Sugar	6g	12%
Vitamin A	1206IU	24%
Vitamin C	5mg	6%
Calcium	77mg	8%
Iron	1mg	6%