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Italian Mushroom Risotto Recipe
Mushroom Risotto is a creamy rice dish made with broth, white rice, mushrooms, and two kinds of cheese. Get tips for making the best homemade risotto!
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 servings
Calories: 470 kcal
Course:
Main Course , Lunch
Cuisine:
Italian
Ingredients
- 2 tablespoons olive oil (divided)
- 2 tablespoons butter (divided)
- 1 clove garlic (minced)
- 2-3 cups sliced mushrooms
- 1-2 dashes pepper
- 1 pinch salt*
- 1 tablespoon freshly chopped Italian parsley
- 1¼ cups arborio rice
- 1 shallot (minced)
- 3-4 cups vegetable broth (homemade or store bought)*
- ⅓-½ cup mascarpone
- ¼ cup freshly grated Parmesan cheese
*Depending if you make your own or store bought, you may not need to add salt. So taste for salt.
EXTRAS
- 2-3 tablespoons freshly grated Parmesan cheese
- ½ tablespoon freshly chopped Italian parsley
Instructions
- In a large pan add 1 tablespoon of olive oil, 1 tablespoon of butter and garlic, cook for 1 minute. Add the mushrooms, salt and pepper and parsley, cook until mushrooms are tender and slightly golden.
- In an another large pan add the remaining tablespoon of olive oil and butter, melt, add the rice, stir to combine then cook on medium heat for about 1-2 minutes, stirring often.
- Add the broth a little at a time (about 1/2 cup at a time), stirring often, lower heat a little, you want a low simmer, you do not want the rice to cook too quickly. Let the rice absorb the broth (but not dry out, a little moist) before adding more. Taste for salt (you may not have to add any if you have a salty broth), cook for approximately 20-30 minutes or until the rice is al dente, not mushy and a little moisture remains.
- Add the mushrooms and stir to combine well, add the mascarpone and parmesan, gently combine. Top with parmesan cheese and chopped parsley before serving. Enjoy!
Cup of Yum
Notes
- Mushroom risotto is best when it's made. If you have leftovers, you can reheat them with a splash of broth to thin it. Or, even better, use it to make homemade arancini which are delicious rice balls.
Nutrition Information
Calories
470kcal
(24%)
Carbohydrates
53g
(18%)
Protein
10g
(20%)
Fat
24g
(37%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
41mg
(14%)
Sodium
930mg
(39%)
Potassium
272mg
(8%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1017IU
(20%)
Vitamin C
4mg
(4%)
Calcium
130mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 470
% Daily Value*
| Calories | 470kcal | 24% |
| Carbohydrates | 53g | 18% |
| Protein | 10g | 20% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 930mg | 39% |
| Potassium | 272mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1017IU | 20% |
| Vitamin C | 4mg | 4% |
| Calcium | 130mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.