Mushroom Risotto
User Reviews
5.0
9 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
4 servings (1 heaping cup each)
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Calories
399 kcal
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Course
Side Dish, Main Course
Mushroom Risotto
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Nutty and rich in flavor, Mushroom Risotto is a dish that is more than worth the effort you'll put into it at the stove. This super creamy risotto is even more luscious with an assortment of tender, earthy wild mushrooms.
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Ingredients
- 1/4 cup olive oil
- 2 tablespoons fresh parsley chopped, plus more for garnish, optional
- 4 cloves garlic minced
- 2 scallions sliced (2 tablespoons, white and green parts)
- 1 cup arborio rice uncooked (see note 1)
- 16 ounces mushrooms thinly sliced (see note 2)
- 3 1/2 cups chicken broth or vegetable broth, warmed (see note 3)
- 1/2 cup freshly grated Parmesan cheese or shredded
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper
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Instructions
- In a large skillet over medium heat, heat oil until shimmering. Add parsley, garlic, and scallions and cook until tender, about 1-2 minutes.
- Stir in rice and cook until the edges are translucent, about 3 minutes. Stir in porcini, shiitake, and cremini mushrooms. Cook until mushrooms are tender, about 3 minutes.
- Reduce heat to medium and stir in 1 cup broth. Cook uncovered, stirring frequently, scraping browned bits from bottom of the pan, until liquid is absorbed, about 5 minutes.
- Stir in remaining broth, 1/2 cup at a time, cooking about 3 minutes after each addition and stirring occasionally, until broth is absorbed, rice is tender and mixture is moist.
- Stir in cheese and vinegar and season to taste with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Garnish with minced fresh parsley.
Notes
- Store leftovers in the refrigerator for up to 4 days.
- Arborio rice: This short-grain rice has a high starch content and cooks up chewier (al dente) and creamier compared to other rice. It is named for the town of Arborio in the Piedmont region of Italy and is the easiest to find and primarily used for making risotto recipes. Other short-grained rice, such as Carnaroli rice, Vialone, Nano, or Baldo rice also have higher starch content which works well in achieving that perfect creamy texture.
- Mushrooms: Choose any combination of white button mushrooms, chanterelles, portobello mushrooms, shiitakes, creminis, or oyster mushrooms, aiming for 1 pound total.
- Chicken broth: I keep jars of homemade chicken broth in the freezer (it’s a delicious by-product of poaching a chicken), but store-bought is also good. For a vegetarian- or vegan-friendly substitute, use vegetable stock.
- Yield: This recipe makes 5 cups of Mushroom Risotto. It's enough for 4 large servings, 1 1/4 cups each.
- Storage: Store leftovers in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
1.25 cups
Calories
399kcal
(20%)
Carbohydrates
48g
(16%)
Protein
12g
(24%)
Fat
18g
(28%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Cholesterol
15mg
(5%)
Sodium
992mg
(41%)
Potassium
503mg
(14%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
341IU
(7%)
Vitamin C
7mg
(8%)
Calcium
137mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings (1 heaping cup each)
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Serving | 1.25 cups | |
| Calories | 399kcal | 20% |
| Carbohydrates | 48g | 16% |
| Protein | 12g | 24% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 15mg | 5% |
| Sodium | 992mg | 41% |
| Potassium | 503mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 341IU | 7% |
| Vitamin C | 7mg | 8% |
| Calcium | 137mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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