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Portabella Mushroom Risotto with Creamy Parmesan Sauce
Kathie Clane

Portabella Mushroom Risotto with Creamy Parmesan Sauce

A creamy, flavorful Portabella mushroom risotto topped with a luscious Parmesan sauce—perfect for cozy dinners or special occasions.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: Italian
Calories: 528
Ingredients Method Notes

Ingredients
  

  • 1 cup Arborio rice
  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 cups Portabella mushrooms sliced
  • 4 cups vegetable or chicken broth
  • ½ cup white wine optional
  • ½ cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • Salt and pepper to taste
  • 1 tbsp butter

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add onions and garlic, sauté until fragrant.
  2. Add sliced Portabella mushrooms and cook for about 5 minutes, until softened.
  3. Stir in Arborio rice and cook for 2 minutes until the rice is lightly toasted.
  4. If using wine, add it now and let it reduce for 1-2 minutes.
  5. Gradually add warm broth one ladle at a time, stirring constantly until absorbed before adding more. Continue until the rice is tender and creamy, about 20-25 minutes.
  6. Stir in the cream, Parmesan, and butter. Season with salt and pepper.
  7. Serve hot with additional Parmesan if desired.

Notes

  • For a vegan option, swap the butter and cream for plant-based alternatives and use vegan Parmesan.