Description
A creamy mushroom risotto made with Arborio rice, fresh mushrooms, and Parmesan cheese for a rich and comforting vegetarian meal.
Ingredients
Scale
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth
- 1/2 cup dry white wine
- 2 cups sliced mushrooms (cremini or button)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tsp fresh thyme leaves
Instructions
- Heat vegetable broth in a saucepan and keep warm.
- In a deep pan, melt butter with olive oil over medium heat.
- Add onions and garlic, sauté until soft.
- Add mushrooms and cook until tender and lightly browned.
- Stir in Arborio rice and toast for 1-2 minutes.
- Pour in white wine and stir until absorbed.
- Add warm broth one ladle at a time, stirring until absorbed before adding more.
- Continue until rice is creamy and al dente (about 18-20 minutes).
- Stir in Parmesan cheese and thyme, season with salt and pepper.
- Serve immediately.
Notes
- Use warm broth to maintain steady cooking temperature.
- Stir frequently for the creamiest texture.
- Substitute vegetable broth with mushroom broth for deeper flavor.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg
Keywords: creamy mushroom risotto, vegetarian dinner, Italian rice dish, easy risotto recipe