Mushroom Risotto
This recipe for classic Italian Mushroom Risotto combines creamy Arborio rice with tender, garlicky, earthy mushrooms.
Servings 6
Ingredients
- 1 ½ cups arborio rice
- 12 ounces baby bella mushrooms, divided
- 4 ounces shiitake mushrooms, sliced
- 6 cups vegetable broth
- 1 cup white wine
- ⅓ cup parmesan cheese, grated
- 4 cloves garlic
- ½ cup shallot
- ¼ cup butter, divided
- 2 tablespoons olive oil
- 2 teaspoons lemon thyme
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Chop 8 ounces of the baby bells mushrooms and set them aside.
- Slice the remaining 4 ounces of the baby bella mushrooms and add them along with the shiitake mushrooms into a 10" skillet or braiser, with the olive oil.
- Sauté over medium heat, until they are tender and are starting to caramelize. Remove them and reserve for the risotto topping.
- Add the chopped baby bella mushrooms into the same skillet and repeat the sauté process.
- While the mushrooms are sautéing, heat a saucepan with the vegetable broth and keep it on low heat, as you will need to keep it hot as you gradually add it to the rice.
- Remove the mushrooms and set them aside in a separate bowl from the shiitake mushroom mix. These will later be mixed into the risotto.
- Wipe out the pan, then add in the half the butter, shallots, salt and pepper.
- Sauté until they are soft, then add the minced garlic and sauté for another 15 seconds.
- Pour in the risotto and stir, allowing the grain to toast in the skillet for about 1 minute.
- Pour in the white wine and stir. Allow to simmer on low until the rice has absorbed the wine.
- Over low heat, add in a ladle full of the hot vegetable broth, and simmer on low, stirring often. Once the rice has almost absorbed the broth, add in another ladle full and continue the process util the rice is cooked through, and is al dente. It should take about 25 minutes or so.
- Add in the remaining butter, fresh thyme, chopped mushrooms and grated parmesan cheese. Mix until combined and serve immediately with the reserved slice baby bella and shiitake mushrooms over the top.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Mushroom Risotto
Amount per Serving
Calories
357
% Daily Value*
Fat
14
g
22
%
Saturated Fat
6
g
38
%
Carbohydrates
44
g
15
%
Fiber
4
g
17
%
Sugar
7
g
8
%
Protein
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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