0 from 3 votes
Mushroom Risotto
A creamy, hearty side dish that you'll want to serve with everything. Mushroom risotto is made with tender sauteed mushrooms and arborio rice simmered to perfection in a garlic, shallot, and white wine sauce. Top it off with some shredded parmesan for a tasty dish that will rival the main course!
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
Servings: 8 people
Calories: 182 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 4 cups vegetable broth
- 3 tablespoons olive oil, divided
- 1 pound portobello mushrooms, chopped
- 1 shallot, minced
- 3 cloves garlic, minced
- ¼ cup white wine
- 1 cup Arborio rice, uncooked
- 1 teaspoon salt
- ½ teaspoon black pepper
- ⅓ cup Grated parmesan cheese, more for garnish
Instructions
- Bring 4 cups vegetable broth to a simmer on the stove. Keep it simmering on low on the stove.
- Heat 2 of the 3 tablespoons olive oil, in a large skillet. Add 1 pound portobello mushrooms, to the skillet and season with salt and pepper to taste. Saute the mushrooms until they are browned and tender. Remove the sauteed mushrooms from the pan and set aside.
- To the skillet add the remaining 1 tablespoon of olive oil along with the minced 1 shallot, and 3 cloves garlic,. Saute for 2-3 minutes. Add ¼ cup white wine to the pan and saute for another 2 minutes.
- Add the 1 cup arborio rice, to the pan along with the 1 teaspoon salt and ½ teaspoon black pepper. Add ½ cup of the simmering broth to the skillet of rice and cook. Stir constantly until the liquid is absorbed. This should take about 15- 20 minutes
- Repeat the process of adding ½ cup of broth to the rice and cooking until the liquid is absorbed twice more. The rice should be mostly tender, with a slight firmness. You may not use all the broth.
- Once the rice is finished cooking, stir in the mushrooms and ⅓ cup grated parmesan cheese,. Serve fresh with additional parmesan cheese for garnish and enjoy!
Cup of Yum
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days.
- You can sub out the white wine for more vegetable broth, Add a splash of white wine vinegar for taste.
Nutrition Information
Calories
182kcal
(9%)
Carbohydrates
25g
(8%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.003g
Cholesterol
4mg
(1%)
Sodium
840mg
(35%)
Potassium
255mg
(7%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
287IU
(6%)
Vitamin C
1mg
(1%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 182
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 4mg | 1% |
| Sodium | 840mg | 35% |
| Potassium | 255mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 287IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.