Mushroom Risotto

Creamy, rich, and undeniably comforting, this Mushroom Risotto is the perfect recipe for anyone craving a restaurant-quality Italian classic made right at home. Featuring tender Arborio rice, earthy sautéed mushrooms, and the subtle nutty undertones of freshly grated Parmesan, this dish is a symphony of flavors and textures. The secret lies in the slow addition of warm vegetable broth, creating that signature silky consistency that defines a great risotto. White wine adds a hint of acidity, while fresh thyme and parsley bring an herbaceous brightness to each bite. Ready in just 50 minutes, this one-pot wonder is ideal for weeknight dinners or an elegant dinner party centerpiece. Pair with your favorite white wine for a meal that satisfies every sense.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 8 ounces Fresh mushrooms (such as cremini or button), sliced
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 6 cups Vegetable broth
• 0.5 cup Parmesan cheese, grated
• 0.5 cup White wine
• 1 teaspoon Fresh thyme leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

In a large saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process.

Step 2

In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they are browned and tender, about 5-7 minutes. Remove the mushrooms from the skillet and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil and the remaining 1 tablespoon of butter. Reduce the heat to medium. Add the chopped onion and cook until translucent, about 3-4 minutes.

Step 4

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 5

Add the Arborio rice to the skillet, stirring well to coat the rice grains with the oil and butter. Toast the rice for about 2 minutes, stirring constantly.

Step 6

Pour in the white wine and cook, stirring, until the wine is mostly absorbed by the rice.

Step 7

Begin adding the warm vegetable broth to the rice, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more. Continue this process until the rice is creamy and tender, about 20-25 minutes.

Step 8

Stir in the cooked mushrooms, grated Parmesan cheese, and fresh thyme. Season with salt and black pepper to taste.

Step 9

Remove the skillet from heat and cover, letting the risotto rest for 5 minutes. This allows the flavors to meld together.

Step 10

Garnish the risotto with fresh chopped parsley before serving. Serve hot and enjoy your delicious mushroom risotto!

Nutrition Facts

Serving size	2276.6 grams (2276.6g)

Amount per serving	% Daily Value*
Calories	1747

Total Fat 78.00g	100%
Saturated Fat 29.40g	147%
Polyunsaturated Fat 6.90g
Cholesterol 102mg	34%
Sodium 6430mg	280%
Total Carbohydrate 195.50g	71%
Dietary Fiber 22.90g	82%
Total Sugars 31.70g
Protein 57.50g	115%

Vitamin D 16IU	80%
Calcium 748mg	58%
Iron 10mg	57%
Potassium 3715mg	79%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.0%

Protein: 13.4%

Carbs: 45.6%