Description

Mushroom risotto is the ultimate fall comfort food, combining creamy Arborio rice with sautéed earthy mushrooms and aromatic garlic. This dish envelops you in warmth, making it perfect for chilly evenings or special gatherings. With its elegant presentation and rich flavors, this mushroom risotto will impress your guests and become a cherished favorite.

Ingredients

Scale

1 cup Arborio rice
2 cups fresh mixed mushrooms (shiitake and cremini)
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups low-sodium vegetable broth
1 cup grated Parmesan cheese
2 tbsp extra virgin olive oil
1 tsp dried thyme
Salt and pepper to taste

Instructions

In a large skillet over medium heat, add olive oil. Sauté diced onions until translucent, then add minced garlic and cook until fragrant (about 1 minute).
Stir in fresh mushrooms and dried thyme; cook until mushrooms release moisture (approximately 5 minutes).
Add Arborio rice, stirring for about 2 minutes to toast the grains.
Gradually add warm vegetable broth one ladle at a time, stirring constantly until absorbed before adding more.
Continue adding broth until rice is tender yet al dente (approximately 20 minutes), stirring frequently.
Remove from heat and stir in grated Parmesan cheese until melted. Serve immediately with extra cheese on top.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main
Method: Sautéing
Cuisine: Italian

Nutrition

Serving Size: 1 cup (240g)
Calories: 400
Sugar: 2g
Sodium: 600mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 12g
Cholesterol: 20mg

Keywords: Customize your risotto by using different mushrooms or adding peas for color. For an elevated flavor, drizzle truffle oil or sprinkle fresh herbs before serving. Store leftovers in an airtight container for up to three days; reheat with a splash of broth.