Description
A straightforward recipe for creamy mushroom risotto.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 8 ounces cremini mushrooms, sliced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4 cups hot vegetable broth
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Heat olive oil and butter in a large saucepan over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Add mushrooms and cook until they release their liquid and start to brown, about 8 minutes.
- Add the Arborio rice and toast for 2 minutes, stirring constantly.
- Pour in the white wine and cook, stirring, until it is fully absorbed.
- Add one ladleful of hot broth to the rice, stirring until the liquid is absorbed before adding the next ladleful. Continue this process until the rice is creamy and cooked through, about 20-25 minutes.
- Remove from heat. Stir in the Parmesan cheese.
- Season with salt and pepper. Serve immediately.
Notes
- Keep your broth hot in a separate pot while making the risotto.
- Stir frequently to release the starch from the rice, which creates the creamy texture.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 650
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 70
- Fiber: 3
- Protein: 15
- Cholesterol: 20
Keywords: risotto, mushroom, Arborio rice, Italian, creamy, vegetarian