Creamy Mushroom Risotto

Indulge in the comfort of Creamy Mushroom Risotto, a luxurious dish that combines the earthy richness of white button and cremini mushrooms with the velvety texture of perfectly cooked Arborio rice. This risotto is delicately infused with the tangy brightness of dry white wine and the savory warmth of Parmesan cheese, creating a symphony of flavors in every bite. The secret to its creamy consistency lies in the slow, careful addition of warm broth, which transforms humble rice into a decadent masterpiece. Finished with a sprinkle of fresh parsley and a touch of butter, this one-pot recipe is perfect for a cozy weeknight dinner or an elegant entertaining option. Ready in just 45 minutes, it’s a heartwarming classic you’ll want to make again and again.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 medium Onion, finely chopped
• 2 Garlic cloves, minced
• 8 ounces White button mushrooms, sliced
• 8 ounces Cremini mushrooms, sliced
• 0.5 cups Dry white wine
• 5 cups Chicken or vegetable broth
• 0.75 cups Parmesan cheese, grated
• 2 tablespoons Fresh parsley, chopped
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

Heat the chicken or vegetable broth in a saucepan over low heat, keeping it warm throughout the cooking process.

Step 2

In a large skillet or saucepan, heat olive oil and butter over medium heat.

Step 3

Add the chopped onion and minced garlic, sauté for about 2-3 minutes until the onion is translucent and fragrant.

Step 4

Add the sliced mushrooms to the pan, season with a pinch of salt and pepper, and cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and tender.

Step 5

Add the Arborio rice to the pan, stirring continuously for 1-2 minutes to toast the rice and coat it in the oil and butter mixture.

Step 6

Pour in the white wine and cook, stirring constantly, until the wine has been absorbed by the rice.

Step 7

Begin adding the warm broth, one ladleful (approximately 1/2 cup) at a time, to the rice, stirring often. Wait until each ladleful of broth is absorbed before adding the next.

Step 8

Continue this process until the rice is creamy and cooked to al dente, about 20-25 minutes.

Step 9

Once the rice is cooked, remove the pan from the heat and stir in the grated Parmesan cheese and chopped parsley. Adjust seasoning with more salt and pepper to taste.

Step 10

Serve the risotto immediately, garnished with additional parsley and a sprinkle of Parmesan if desired.

Nutrition Facts

Serving size	(2319.8g)

Amount per serving	% Daily Value*
Calories	1415.2

Total Fat 74.9g	0%
Saturated Fat 31.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 122mg	0%
Sodium 7729.7mg	0%
Total Carbohydrate 122.2g	0%
Dietary Fiber 9.6g	0%
Total Sugars 17.8g
Protein 55.3g	0%

Vitamin D 45.4IU	0%
Calcium 829.2mg	0%
Iron 4.9mg	0%
Potassium 2122.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.7%

Protein: 16.0%

Carbs: 35.3%