Description
Enjoy a creamy and comforting bowl of cozy mushroom risotto, perfect for fall evenings. This easy recipe brings earthy mushroom flavors and a delightful texture to your table, making it an ideal autumn meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large shallot, finely chopped
- 2 cloves garlic, minced
- 1.5 cups Arborio rice
- 0.5 cup dry white wine
- 6 cups hot vegetable broth
- 1 pound mixed mushrooms (such as cremini, shiitake, and oyster), sliced
- 0.5 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil and butter in a large skillet or Dutch oven over medium heat.
- Add the shallot and cook until softened, about 3-4 minutes.
- Stir in the garlic and cook for 1 minute more until fragrant.
- Add the Arborio rice and toast for 1-2 minutes, stirring constantly, until the edges of the grains are translucent.
- Pour in the white wine and stir until it is completely absorbed.
- Add a ladleful of hot vegetable broth to the rice and stir until it is absorbed. Continue adding broth, one ladleful at a time, stirring constantly, and allowing each addition to be absorbed before adding the next.
- While stirring the rice, sauté the sliced mushrooms in a separate pan with a little butter or olive oil until golden brown.
- Continue the risotto process for about 18-20 minutes, or until the rice is creamy and al dente (tender but still firm to the bite).
- Stir in the sautéed mushrooms, grated Parmesan cheese, and chopped parsley.
- Season with salt and freshly ground black pepper to taste.
- Serve your cozy mushroom risotto immediately.
Notes
- For a richer flavor, use mushroom broth instead of vegetable broth.
- Feel free to add other fall vegetables like butternut squash or Brussels sprouts.
- If you don’t have white wine, you can use more broth.
- Ensure your broth is kept hot throughout the cooking process for the best results.
- This cozy mushroom risotto is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of broth or water.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg