Creamy White Mushroom Risotto
Indulge in a bowl of creamy White Mushroom Risotto that combines the earthy flavors of fresh mushrooms with the rich creaminess of Arborio rice. This comforting dish is perfect for cozy evenings, special occasions, or impressing dinner guests. With simple ingredients and foolproof techniques, you’ll create a restaurant-quality meal right at home.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups white mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (warm)
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- 2 tbsp butter
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook until golden.
- Add the sliced mushrooms to the pan and cook until they release moisture and brown slightly.
- Stir in the Arborio rice, toasting it for about 2 minutes until slightly translucent.
- Gradually add warm vegetable broth one ladle at a time, stirring frequently until each addition is absorbed. Continue this process for about 18–20 minutes until the rice is creamy and al dente.
- Remove from heat and stir in butter and Parmesan cheese; season with salt and pepper to taste.
- Serve garnished with chopped parsley while hot.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 20mg
Keywords: For a vegan version, substitute nutritional yeast for Parmesan cheese. Customize by adding fresh herbs like thyme or vegetables such as peas or asparagus for extra flavor.