Mushroom Risotto

Name: Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 tablespoons butter; 1 pound assorted mushrooms; 1 teaspoon garlic; Kosher salt and ground pepper; 1/2 cup onion; 1 1/2 cups short grain rice; 1/4 cup dry white wine; 6 cups chicken or vegetable stock; 1/2 cup freshly grated Parmesan cheese; 1/2 cup mascarpone cheese; 2 tablespoons chopped parsley

User Reviews

5.0

27 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
6 servings
Calories
299 kcal
Course
Side Dish, Main Course
Cuisine
Italian

Mushroom Risotto

Benson Pickett

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This mushroom risotto is a creamy blend of arborio rice, seasonings and an assortment of sauteed mushrooms. It's the perfect side dish or meatless main course!

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Ingredients

Servings

2 tablespoons butter divided use
1 pound assorted mushrooms sliced
1 teaspoon garlic minced
Kosher salt and ground pepper
1/2 cup onion finely chopped
1 1/2 cups short grain rice such as Arborio
1/4 cup dry white wine
6 cups chicken or vegetable stock
1/2 cup freshly grated Parmesan cheese
1/2 cup mascarpone cheese
2 tablespoons chopped parsley

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Instructions

Melt 1 tablespoon of butter in a large pan over medium high heat. Add the mushrooms and cook for 5-6 minutes until tender and golden brown.
Add the garlic and cook for 30 seconds. Season the mushroom mixture with salt and pepper to taste and cover to keep warm.
While the mushrooms are cooking, make the risotto. Melt 1 tablespoon of butter in a large pot over medium high heat. Add the onion and cook for 2-3 minutes or until translucent.
Add the rice and cook for 2-3 minutes. Add the white wine and bring to a simmer. Cook until the wine has reduced by half.
Add 1 cup chicken broth; simmer over medium heat, stirring occasionally, until mostly absorbed, 4 to 5 minutes.
Continue to add broth, 1 cup at a time, stirring occasionally, until absorbed before adding more. Cook until rice is creamy and just tender, about 15-20 minutes (you may not need all the broth). Season to taste with salt and pepper.
Remove risotto from heat. Stir in mascarpone and parmesan cheeses.
Add 3/4 of the mushrooms into the risotto and stir to combine.
Place the remaining mushrooms on top of the risotto as a garnish. Sprinkle with parsley and serve.

Nutrition Information

Show Details

Calories 299kcal (15%) Carbohydrates 46g (15%) Protein 10g (20%) Fat 12g (18%) Saturated Fat 3g (15%) Cholesterol 17mg (6%) Sodium 416mg (17%) Potassium 439mg (13%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 10320IU (206%) Vitamin C 5.3mg (6%) Calcium 122mg (12%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 299 kcal

% Daily Value*

Calories	299kcal	15%
Carbohydrates	46g	15%
Protein	10g	20%
Fat	12g	18%
Saturated Fat	3g	15%
Cholesterol	17mg	6%
Sodium	416mg	17%
Potassium	439mg	9%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	10320IU	206%
Vitamin C	5.3mg	6%
Calcium	122mg	12%
Iron	2.4mg	13%