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Easy Mushroom Risotto
Kathie Clane

Easy Mushroom Risotto

This creamy Mushroom Risotto is easy to make, featuring earthy mushrooms, tender rice, and a rich, cheesy flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Additional Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Healthy mushroom recipes
Cuisine: Italian
Calories: 589
Ingredients Method Notes

Ingredients
  

  • 1 cup Arborio rice
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 pound mushrooms sliced
  • 4 cups chicken or vegetable broth kept warm
  • 1/2 cup dry white wine optional
  • 1/2 cup freshly grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Method
 

  1. Heat olive oil and butter in a large skillet or saucepan over medium heat.
  2. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.
  3. Stir in garlic and cook for another minute, until fragrant.
  4. Add the mushrooms and sauté until they release their moisture and become golden brown, about 5-7 minutes.
  5. Add the Arborio rice to the pan and stir to coat the rice in the oil and butter. Cook for 2-3 minutes to lightly toast the rice.
  6. If using wine, pour it in now and cook until the liquid is mostly absorbed.
  7. Begin adding the warm broth, one ladle at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. Continue this process until the rice is tender and creamy, about 18-20 minutes.
  8. Once the rice is cooked, stir in the Parmesan cheese, and season with salt and pepper to taste.
  9. Remove from heat and let the risotto rest for 2-3 minutes before serving. Garnish with fresh parsley if desired.

Notes

  • The key to a perfect risotto is patience. It may take a little while, but the constant stirring and gradual addition of broth create the signature creamy texture.