Description
Indulge in the ultimate comfort food with this incredibly creamy and flavorful Mushroom Risotto recipe. Made with Arborio rice, a variety of mushrooms, and a touch of Parmesan cheese, this dish is a true crowd-pleaser.
Ingredients
Scale
Risotto:
- 1 1/2 cups Arborio rice
- 2 tablespoons olive oil
- 1 small onion (finely chopped)
- 3 garlic cloves (minced)
- 1/2 cup dry white wine
- 4 cups low-sodium vegetable broth (kept warm)
- 1 tablespoon unsalted butter
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- Salt and pepper to taste
Mushrooms:
- 12 oz mushrooms (cremini, button, or a mix – sliced)
- 1 tablespoon olive oil
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- Salt and pepper to taste
Garnish:
- Chopped parsley for garnish
Instructions
- Sauté the Mushrooms: Heat 1 tablespoon olive oil in a large skillet. Sauté mushrooms and thyme until golden brown. Set aside.
- Prepare the Risotto: In a saucepan, cook onion, garlic, and rice. Add wine and broth gradually. Cook until creamy.
- Combine: Stir in mushrooms, butter, and Parmesan. Season with salt and pepper. Garnish with parsley and serve.
Notes
- Use warm broth to maintain temperature.
- Consistent stirring ensures a creamy texture.
- For extra richness, add cream at the end.
- Wine can be substituted with more broth if preferred.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 4g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg