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Mushroom Risotto

A creamy and savory mushroom risotto that brings a taste of Italy into your home, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Arborio rice
  • 4 cups vegetable or chicken broth Use homemade or store-bought
  • 1 cup mushrooms, sliced (button, cremini, or mix) Fresh sliced mushrooms
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup Parmesan cheese, grated For a richer taste
  • 2 tablespoons olive oil For sautéing
  • to taste Salt and pepper Adjust to your preference
  • for garnish Fresh parsley Chopped, for topping

Method
 

Preparation
  1. Have all your ingredients prepped and ready to go.
Cooking the Aromatics
  1. In a large pan, heat 2 tablespoons of olive oil over medium heat.
  2. Add the chopped onion and cook until translucent, about 2-3 minutes.
  3. Stir in the minced garlic for another minute.
Sautéing Mushrooms
  1. Toss in the sliced mushrooms and sauté until they release their moisture and start to brown, about 5-7 minutes.
Toasting the Rice
  1. Stir in the Arborio rice and cook for about 1-2 minutes, allowing it to absorb the flavors.
Adding the Broth
  1. Slowly pour in the broth, one ladle at a time, stirring frequently.
  2. Allow the rice to absorb the liquid before adding the next ladle, continuing this for about 18-20 minutes until creamy and al dente.
Finishing Touches
  1. Once the rice is cooked, stir in the grated Parmesan and season with salt and pepper to taste.
Serving
  1. Serve hot, topped with fresh parsley for color and flavor.

Notes

For substitutions, you can add peas, spinach, or other vegetables. Store leftovers in an airtight container in the fridge for up to 3 days, adding broth when reheating.