MUSHROOM RISOTTO

MUSHROOM RISOTTO

This Mushroom Risotto is a creamy and indulgent dish that combines the earthy flavour of mushrooms with the comforting richness of Arborio rice. Perfectly portioned for one, this recipe combines tender mushrooms, Parmesan cheese, and a hint of garlic, creating a satisfying and luxurious meal. The slow cooking process allows the Arborio rice to absorb the vegetable broth, resulting in a creamy texture that is the hallmark of a good risotto. This dish is ideal for a quiet dinner at home, offering a taste of classic Italian comfort food in under 30 minutes.

RECIPE CATEGORY

Lunch, Dinner, Entrée

SERVING SIZE

1

CUISINE

Italian

PREPARATION / TECHNIQUES

Sauté, Simmer, One-Pot Wonders

OCCASION / HOLIDAY

Weeknight Dinner, Date Night, Comfort Food, Casual Dining

SPECIAL CONSIDERATION / DIETARY CONCERNS

Vegetarian, Low Fat, Quick & Easy

DISH TYPE

Risotto, Main Course

INGREDIENTS FOR MUSHROOM RISOTTO

• 1/4 cup Arborio rice

• 1/2 cup mushrooms, sliced

• 1/2 cup vegetable broth

• 1 tbsp Parmesan cheese, grated

• 1/2 clove garlic, minced

• 1/2 tbsp olive oil

• Salt and pepper to taste

FULL NUTRITIONAL INFORMATION

• Calories: 220 kcal

• Protein: 6g

• Carbohydrates: 26g

• Fat: 10g

• Saturated Fat: 3g

• Sodium: 400mg

• Fibre: 2g

• Sugars: 2g

• Vitamin D: 15% of DV

• Calcium: 8% of DV

• Iron: 4% of DV

PREPARATION FOR MUSHROOM RISOTTO

1. Sauté the Mushrooms and Garlic: Heat the olive oil over medium heat in a medium saucepan. Add the sliced mushrooms and cook for 4-5 minutes until they release moisture and become golden brown. Add the minced garlic and cook for another minute until fragrant.

2. Toast the Arborio Rice: Stir in the Arborio rice and cook for 2-3 minutes, allowing it to absorb the oil and develop a slightly nutty aroma.

3. Add Broth and Simmer: Gradually add the vegetable broth, stirring about 1/4 cup at a time. Allow the rice to absorb the broth before adding more. Continue this process for 18-20 minutes until the rice is creamy and tender.

4. Finish with Parmesan: Stir in the grated Parmesan cheese once you cook the rice. Season with salt and pepper to taste, ensuring the risotto is creamy and well-seasoned.

5. Serve: Serve immediately, garnished with extra Parmesan if desired.

PREP TIME

5 minutes

COOKING TIME

20 minutes

TIPS FOR Mushroom Risotto

• Consistent Stirring: Stir the risotto constantly to ensure even cooking and a creamy texture.

• Warm Broth: Use warm vegetable broth to keep the cooking process smooth and consistent.

• Mushroom Variety: For added depth of flavour, use a mix of mushrooms like cremini, shiitake, or portobello.

VARIATIONS

• Add Protein: Stir in cooked chicken or shrimp for a heartier dish.

• Vegan Option: Replace Parmesan with nutritional yeast and use a dairy-free broth.

• Herbaceous Twist: Add fresh thyme or parsley for a fresh flavour.

PREPPING AND STORAGE GUIDE FOR Mushroom Risotto

• Fridge: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

• Freezing: Risotto can be frozen for up to 1 month, though it may lose some of its creamy texture. Thaw in the fridge before reheating.

• Reheating: Reheat in a saucepan over low heat, adding a splash of broth or water to regain creaminess.