Super Funghi Mushroom Risotto

Indulge in the earthy decadence of Super Funghi Mushroom Risotto, a creamy, savory delight that's perfect for weeknight dinners or a sophisticated dinner party. Made with tender Arborio rice, this risotto is infused with the rich flavors of button, cremini, and shiitake mushrooms, sautéed to golden perfection. A splash of dry white wine adds a touch of elegance, while freshly grated Parmesan cheese brings creamy indulgence to every bite. This recipe follows the traditional risotto method, slowly incorporating warm vegetable broth for a beautifully velvety texture. Seasoned with fragrant thyme and garnished with fresh parsley, it’s a satisfying vegetarian dish that feels gourmet yet approachable. Perfectly balanced in flavor and texture, this mushroom risotto is your go-to for comfort food with a touch of sophistication.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 2 medium Shallots
• 3 cloves Garlic cloves
• 1 cup Button mushrooms
• 1 cup Cremini mushrooms
• 1 cup Shiitake mushrooms
• 0.5 cup Dry white wine
• 6 cups Vegetable broth
• 0.75 cup Parmesan cheese, grated
• 1 teaspoon Fresh thyme leaves
• 2 tablespoons Fresh parsley, chopped
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Heat the vegetable broth in a medium saucepan over low heat and keep it warm during the cooking process.

Step 2

Finely chop the shallots and garlic. Clean the mushrooms with a damp paper towel and slice them thinly.

Step 3

In a large, heavy-bottomed pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the sliced mushrooms, a pinch of salt, and sauté for 5-7 minutes until golden and tender. Remove the mushrooms and set aside.

Step 4

In the same pan, add the remaining olive oil and butter. Sauté the shallots for 2-3 minutes until translucent, then add the garlic and cook for another 1 minute until fragrant.

Step 5

Add the Arborio rice to the pan and stir for about 2 minutes to lightly toast the grains.

Step 6

Pour in the white wine and stir until it is mostly absorbed by the rice.

Step 7

Begin adding the warm broth, one ladle at a time, stirring frequently. Allow each ladle of broth to be absorbed before adding the next. This process will take about 20-25 minutes.

Step 8

When the rice is creamy and al dente, stir in the cooked mushrooms, Parmesan cheese, thyme, salt, and pepper. Adjust seasoning as needed.

Step 9

Remove the risotto from heat and let it sit for 2 minutes. Garnish with fresh parsley and serve immediately.

Nutrition Facts

Serving size	(757.8g)

Amount per serving	% Daily Value*
Calories	1278.3

Total Fat 71.5g	0%
Saturated Fat 30.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 122mg	0%
Sodium 2234.2mg	0%
Total Carbohydrate 108.2g	0%
Dietary Fiber 6.3g	0%
Total Sugars 10.8g
Protein 37.2g	0%

Vitamin D 12.6IU	0%
Calcium 738.5mg	0%
Iron 2.6mg	0%
Potassium 898.1mg	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: 52.5%

Protein: 12.1%

Carbs: 35.3%