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Mushroom Risotto
This mushroom risotto recipe is a delicious, elegant vegetarian main dish! It's rich and creamy, made with white wine, fresh herbs, and Parmesan cheese*.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 to 6
Course:
Main Course
Cuisine:
Italian , American
Ingredients
- 4 tablespoons extra-virgin olive oil
- 1½ pounds mixed mushrooms chopped
- ¾ teaspoon sea salt plus more to taste
- freshly ground black pepper
- 1 medium yellow onion chopped
- 2 garlic cloves finely chopped
- 1 tablespoon fresh thyme leaves
- 1½ cups uncooked Arborio rice rinsed
- ⅔ cup dry white wine
- 5 cups warmed vegetable broth
- ½ cup grated pecorino or Parmesan cheese* plus more for serving
- chopped fresh parsley for garnish
Instructions
- Heat 2 tablespoons of the olive oil in a Dutch oven or large, deep skillet over medium heat. Add the mushrooms, ½ teaspoon of the salt, and several grinds of pepper and toss to coat. Cook, stirring only occasionally, for 8 minutes, or until soft and browned. Remove from the pan and set aside. Work in batches if necessary.
- Wipe out the pan and return it to the heat. Add the remaining 2 tablespoons olive oil, the onion, and the remaining ¼ teaspoon sea salt. Cook, stirring occasionally, for 5 to 8 minutes, or until softened. Stir in the garlic, thyme, and rice. Let cook for 1 minute, then add the wine. Stir and cook for 1 to 3 minutes, or until the wine cooks down.
- Add the broth ¾ cup at a time, stirring constantly and allowing each addition of broth to be absorbed before adding the next. With the final addition of broth, stir two-thirds of the sautéed mushrooms into the risotto. Cook until the risotto is creamy and the rice has a slight al dente bite. Stir in the cheese and season to taste.
- Top with the remaining sautéed mushrooms, garnish with parsley, and serve with more grated cheese, if desired.
Cup of Yum
Notes
- *To make this recipe vegan, skip the cheese and top the risotto with sprinkles of vegan Parmesan.