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Mushroom Risotto

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A creamy and comforting Mushroom Risotto studded with earthy mushrooms, perfect for any occasion.

Ingredients

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  • 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

  1. Heat the broth in a saucepan on low and keep it warm.
  2. Sauté the olive oil and butter over medium heat, then add the onions and garlic.
  3. Brown the sliced mushrooms in the skillet until browned and juices are released.
  4. Toast the Arborio rice for 1-2 minutes.
  5. Incorporate the white wine, stirring until absorbed.
  6. Add warm broth ladle by ladle, stirring frequently.
  7. Cook until creamy and al dente, about 18-20 minutes.
  8. Stir in the Parmesan cheese and season to taste.
  9. Serve garnished with fresh parsley.

Notes

For a vegan option, replace the butter with olive oil and use nutritional yeast instead of Parmesan.

Nutrition

Find it online: https://ameliasweets.com/2026/05/31/mushroom-risotto/

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