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5.0 from 3 votes

Mushroom Risotto

Easy, deliciously creamy risotto recipe with amazing flavor! This side dish pairs easily with most entrees.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6 servngs
Calories: 357 kcal
Course: Side Dish
Cuisine: Italian , American

Ingredients

  • 4 Tbsp avocado oil divided
  • 1 medium yellow onion finely chopped
  • 16 ounces baby bella mushrooms chopped
  • 5 cloves garlic minced
  • 2 cups arborio rice
  • 8 cups low-sodium chicken broth or vegetable broth
  • 1 Tbsp dried parsley
  • 2 sprigs fresh thyme
  • ½ tsp sea salt to taste
  • 1 cup green peas
Optional Add Ins:
  • 1 cup Grated Parmesan cheese*
  • 1/3 cup dry white wine**

Instructions

    Cup of Yum
  1. Pour the chicken broth into a large saucepan and heat it on the stove top until it comes to a full boil. Reduce the heat and keep the saucepan covered while you sauté the vegetables. You want the broth to remain at a boiling point, but not be boiling out of control.
  2. Add 2 tablespoons of avocado oil to a Dutch oven or thick-bottom large saucepan and heat to medium-high. Add the onion and sauté, stirring occasionally until translucent, about 5 minutes. Toss in the mushrooms and garlic and sauté until mushrooms are golden-brown, about 5 to 8 minutes. If at any time the vegetables begin to stick to the pan, you can add a small amount of water or broth to deglaze it.
  3. Transfer the vegetable mixture to a bowl and set aside. Add the remaining 2 tablespoons of avocado oil to the Dutch oven, along with the arborio rice and about ¼ cup of broth. Stir the rice constantly and allow it to brown slightly for 2 minutes.
  4. Begin adding the broth to the rice, one ladle full at a time (about ¾ to 1 cup), stirring well between each addition and allowing the liquid to mostly absorb before adding more. Add the dried parsley and fresh thyme. Continue adding the broth and stir constantly until the rice is completely cooked. The texture should be slightly al dente, but nice and soft but not mushy. You may not need all of the broth.
  5. Add the vegetable mixture back into the pot with the rice along with the peas. Stir well. If adding cheese, do so now.
  6. Taste the risotto for flavor and if desired add sea salt or lemon zest or juice. Serve with your main entree and enjoy!

Notes

  • *Stir in Parmesan cheese at the end of the cooking process, at the same time you add back in the mushrooms and peas.
  • **If using white wine, add it to the stock pot at the same time you add the arborio rice (early in the cooking process).

Nutrition Information

Serving 1of 6 Calories 357kcal (18%) Carbohydrates 49g (16%) Protein 14g (28%) Fat 7g (11%) Fiber 6g (24%) Sugar 2g (4%)

Nutrition Facts

Serving: 6servngs

Amount Per Serving

Calories 357

% Daily Value*

Serving 1of 6
Calories 357kcal 18%
Carbohydrates 49g 16%
Protein 14g 28%
Fat 7g 11%
Fiber 6g 24%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.