Mushroom Risotto
A creamy and comforting Mushroom Risotto studded with earthy mushrooms, perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable or chicken broth
- 1 cup mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine (optional)
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat the broth in a saucepan on low and keep it warm.
- Sauté the olive oil and butter over medium heat, then add the onions and garlic.
- Brown the sliced mushrooms in the skillet until browned and juices are released.
- Toast the Arborio rice for 1-2 minutes.
- Incorporate the white wine, stirring until absorbed.
- Add warm broth ladle by ladle, stirring frequently.
- Cook until creamy and al dente, about 18-20 minutes.
- Stir in the Parmesan cheese and season to taste.
- Serve garnished with fresh parsley.
Notes
For a vegan option, replace the butter with olive oil and use nutritional yeast instead of Parmesan.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
Find it online: https://ameliasweets.com/2026/05/31/mushroom-risotto/