Easy Mushroom Risotto

A creamy and comforting risotto enriched with the earthy flavors of mushrooms, perfect for a cozy meal.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 350

Essential Components

1 cup Arborio rice
4 cups vegetable or chicken broth Use low-sodium broth for better control over saltiness.
1 cup fresh mushrooms, sliced Opt for a mix of wild mushrooms for complex flavor.
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup white wine (optional) Enhances flavor; if omitted, use additional broth.
1/2 cup grated Parmesan cheese Use fresh, high-quality Parmigiano-Reggiano.
2 tablespoons olive oil
2 tablespoons butter Consider using extra virgin olive oil for healthier fats.
to taste Salt and pepper
for garnish Chopped parsley

Preparation

In a saucepan, heat the broth over low heat, maintaining warmth for the risotto's absorption.
In a heavy-bottomed cast iron skillet, heat the olive oil and butter over medium heat. Add the onions and garlic, sautéing until they turn translucent.

Cooking

Stir in the sliced mushrooms and let them cook until tender, approximately 4-5 minutes.
Add the Arborio rice, stirring constantly for 1-2 minutes until it’s lightly toasted and opaque.
Pour in the white wine (if using) and allow it to absorb completely.
Begin ladling in the warm broth one ladle at a time. Stir frequently, allowing the liquid to be absorbed before adding more. This should take about 18-20 minutes, until the rice is creamy and al dente.
Remove from heat, stir in the grated Parmesan cheese, and season with salt and pepper to taste.

Serving

Consider adding spinach or kale for added nutrition. Avoid rinsing the Arborio rice to maintain starch for creaminess.