Mushroom and Red Wine Risotto

Indulge in the rich, savory flavors of this Mushroom and Red Wine Risotto, a dish that combines the earthy depth of sautéed cremini mushrooms with the bold, velvety notes of dry red wine. Perfectly creamy arborio rice is slowly simmered in warm stock, creating a luxurious base that’s finished with a touch of Parmesan cheese and fresh parsley for a vibrant pop of flavor. A quick 10-minute prep time and 30-minute cook time make this recipe ideal for a cozy weeknight dinner or a sophisticated weekend treat. Serve it as a stand-alone vegetarian delight or pair it with your favorite protein for a restaurant-quality meal at home. Keywords: mushroom risotto, red wine risotto, arborio rice recipe, creamy risotto, easy dinner ideas.

Nutriscore Rating: 66/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1.5 cups arborio rice
• 0.5 cups dry red wine
• 4 cups chicken or vegetable stock
• 2 cups cremini or button mushrooms, sliced
• 0.5 cups Parmesan cheese, finely grated
• 2 tablespoons parsley, finely chopped
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper

Directions

Step 1

In a medium saucepan, heat the chicken or vegetable stock over low heat and keep it warm throughout the cooking process.

Step 2

In a large skillet or heavy-bottomed pot, heat olive oil and 1 tablespoon of butter over medium heat.

Step 3

Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened.

Step 4

Stir in the minced garlic and cook for 1 more minute until fragrant.

Step 5

Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown. Remove half of the mushrooms and set aside for serving, if desired.

Step 6

Add the arborio rice to the skillet and stir well to coat the grains in the oil and butter. Toast the rice for 1-2 minutes, stirring constantly.

Step 7

Pour in the red wine and stir until most of the liquid has been absorbed by the rice.

Step 8

Begin adding the warm stock, one ladleful at a time, stirring constantly and allowing each addition to fully absorb before adding the next. This process will take about 20 minutes.

Step 9

When the rice is creamy and cooked to al dente, stir in the remaining 1 tablespoon of butter, grated Parmesan cheese, salt, and black pepper. Adjust seasoning to taste.

Step 10

Serve the risotto immediately, topped with the reserved mushrooms and a sprinkle of chopped parsley. Enjoy warm!

Nutrition Facts

Serving size	(1963.5g)

Amount per serving	% Daily Value*
Calories	1625.8

Total Fat 89.2g	0%
Saturated Fat 40.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 157.2mg	0%
Sodium 6468.6mg	0%
Total Carbohydrate 117.9g	0%
Dietary Fiber 6.5g	0%
Total Sugars 13.6g
Protein 69.7g	0%

Vitamin D 28IU	0%
Calcium 1463.0mg	0%
Iron 4.1mg	0%
Potassium 1743.8mg	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: 51.7%

Protein: 18.0%

Carbs: 30.4%