Mushroom Risotto

Creamy Arborio rice cooked with sautéed mushrooms, onions, garlic, white wine, and Parmesan cheese for a rich and satisfying dish.

When it comes to indulgence and flavor, Mushroom Risotto takes center stage. This creamy, comforting dish isn’t just a treat for your taste buds; it’s also a nutritious choice that celebrates the rich flavors of mushrooms.

Nutrition Information (Per Serving):

  • Calories: Approximately 350-400 calories
  • Protein: 8-10 grams
  • Carbohydrates: 50-60 grams
  • Dietary Fiber: 2-3 grams
  • Sugars: 2-3 grams
  • Fat: 12-15 grams
  • Vitamin D: 10-15% of the Daily Value (DV)
  • Iron: 6-8% of the DV
  • Calcium: 4-6% of the DV

Flavor Profile: Mushroom risotto is a symphony of earthy, savory, and creamy flavors. The rice is cooked to perfection, absorbing the rich umami essence of the mushrooms and the depth of aromatic herbs like garlic and thyme. It’s a delightful combination that’s both comforting and sophisticated.

Health Benefits:

  1. Mushroom Magic: Mushrooms are a low-calorie source of nutrients and antioxidants. They’re known to boost immunity, provide vitamin D, and support heart health.
  2. Fiber from Arborio Rice: Arborio rice used in risotto contains more fiber than regular white rice, aiding in digestion and helping maintain steady energy levels.
  3. Iron and Calcium: Mushrooms and Arborio rice contribute to your daily iron and calcium intake, important for overall health and bone strength.

Ingredients (for 4 servings):

  • 1 1/2 cups Arborio rice
  • 8 oz (about 2 cups) mushrooms (button, cremini, or wild mushrooms), sliced
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (warm)
  • 1/2 cup dry white wine (optional)
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 cup grated Parmesan cheese
  • Fresh thyme leaves (for garnish)
  • Salt and pepper to taste


  1. Sauté Mushrooms: In a large skillet or pan, heat the olive oil over medium-high heat. Add the mushrooms and sauté until they turn golden brown, about 5-7 minutes. Remove half of the cooked mushrooms and set them aside for later garnish.
  2. Sauté Onions and Garlic: In the same skillet, add the chopped onions and garlic. Sauté until the onions become translucent, about 3-4 minutes.
  3. Toast the Rice: Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted, and the edges become translucent.
  4. Deglaze with Wine: Pour in the white wine (if using) and cook until it’s mostly absorbed by the rice.
  5. Add Broth Gradually: Begin adding the warm vegetable broth, one ladle at a time, stirring continuously. Wait for each addition to be absorbed by the rice before adding more. This process should take about 18-20 minutes.
  6. Incorporate Mushrooms: Stir in the sautéed mushrooms that you set aside earlier.
  7. Finish with Butter and Parmesan: Remove the skillet from heat, and add the butter and grated Parmesan cheese. Stir until the risotto becomes creamy and glossy. Season with salt and pepper to taste.
  8. Serve and Garnish: Ladle the mushroom risotto onto plates, garnish with the reserved sautéed mushrooms and fresh thyme leaves.
  9. Enjoy the Delight: Mushroom Risotto is best enjoyed immediately while it’s piping hot. Savor each spoonful of this luxurious, comforting dish.

Mushroom Risotto is a culinary masterpiece that marries the earthiness of mushrooms with the creamy elegance of risotto. It’s not just a meal; it’s an experience for your senses.

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