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
- 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.
- 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.
- 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.
- 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.
- 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.