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Creamy Mushroom Risotto

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45min

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4 servings

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This luxurious Creamy Mushroom Risotto is a comforting Italian classic that combines arborio rice with earthy mushrooms and rich Parmesan cheese. The slow-cooking process results in a creamy, velvety texture, while the mushrooms provide a deep, savory flavor. This dish is perfect for a cozy dinner at home or as an impressive main course for guests. The combination of simple ingredients transforms into an elegant meal that's both satisfying and indulgent.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
3 g
4 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Milk

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare broth

In a saucepan, heat vegetable broth and keep it simmering.

2
Prepare vegetables

Finely chop the onion. Peel and mince the garlic cloves.

3
Clean mushrooms

Clean and slice the mixed mushrooms.

4
Sauté mushrooms

In a large pan, heat 1 tablespoon olive oil and 1 tablespoon butter. Sauté mushrooms until golden. Remove and set aside.

5
Start risotto

In the same pan, heat remaining olive oil and butter. Sauté onion until translucent.

6
Add garlic

Add minced garlic to the pan and cook for 1 minute until fragrant.

7
Toast rice

Add arborio rice to the pan and stir to coat with oil, toasting for 1-2 minutes.

8
Add wine

Pour in white wine and stir until absorbed.

9
Start adding broth

Add a ladleful of hot broth to the rice, stirring constantly until absorbed.

10
Continue adding broth

Continue adding broth, one ladleful at a time, stirring constantly and waiting for each addition to be absorbed before adding more.

11
Cook rice

Cook for about 18-20 minutes, until rice is creamy and al dente.

12
Add mushrooms

Stir in the sautéed mushrooms.

13
Add cheese and butter

Remove from heat. Stir in Parmesan cheese and remaining butter.

14
Season

Add salt, pepper, and fresh thyme leaves. Stir to combine.

15
Rest and serve

Let the risotto rest for 2 minutes. Serve hot, garnished with additional Parmesan if desired.

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