... Print

Creamy Mushroom Risotto

A close-up of a bowl of creamy Mushroom Risotto, topped with fresh parsley and visible mushroom slices.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting and savory vegetarian risotto made with Arborio rice and earthy mushrooms.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine (optional)
  • 4 cups hot vegetable broth
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • Salt and freshly ground black pepper to taste

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook until browned, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant. Remove mushrooms and garlic from skillet and set aside.
  2. Add Arborio rice to the same skillet and toast for 1-2 minutes, stirring constantly, until the edges of the grains are translucent.
  3. If using, pour in the white wine and stir until it is completely absorbed.
  4. Add one ladleful of hot vegetable broth to the rice and stir until it is absorbed. Continue adding broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes, or until the rice is creamy and al dente.
  5. Stir in the cooked mushrooms and garlic, Parmesan cheese, and butter.
  6. Season with salt and pepper to taste.
  7. Serve immediately.

Notes

  • For a richer flavor, use a mix of mushroom varieties.
  • If you don’t have vegetable broth, chicken broth can be used, but this will make the dish not vegetarian.
  • Stirring is key to achieving a creamy risotto.

Nutrition

Find it online: https://carlacooking.com/mushroom-risotto-creamy-italian-rice/