Mushroom Risotto
Mushroom Risotto
There is something so special about risotto — it’s like a little piece of heaven! I love making anything that can be considered a complete meal and this Mushroom Risotto fits that to a T! It combines one of your favorite veggies with smooth, delicious rice. And let’s not forget the parmesan cheese flavor mixed in.
Why Mushroom Risotto Works
Risotto seems very intimidating to make. There is only one way to make it but so many ways to screw it up:) It’s a dish that is methodical in its method but it’s well worth it! This dish is made with Arborio Rice. In fact, most risotto is made with this special rice.
Mushroom Risotto Ingredients
- Vegetable Broth
- Olive Oil
- Portobello Mushrooms
- White Mushrooms
- Shallots
- Arborio Rice
- White Wine
- Salt & Pepper
- Butter
- Grated Parmesan Cheese
- Parsley
How to Make this Recipe
- First cook the mushrooms in olive oil. I used portobello and white mushrooms for this recipe but you could use other mushrooms too. Remove from the pan.
- In the same skillet, cook the shallots in some more olive oil. Add the rice and cook for an additional 2 minutes.
- Then add the wine until it’s fully absorbed by the rice. Start adding the chicken broth a little at a time. This rice absorbs the chicken broth but it has to be added 1/2 cup at a time. This takes about 20 minutes to complete.
- Remove from the heat and stir in the mushrooms.
- Add the melted butter, parmesan cheese, and salt & pepper. Top with the parsley and serve.
Notes
- I used portobello and white mushrooms but you can also add shiitake mushrooms or whatever you enjoy.
- If you don’t have vegetable broth, you can substitute chicken broth.
- Speaking of the broth, it’s very important to add the broth a little at a time. It takes longer but it’s worth it.
Similar Dinners
- Pumpkin Risotto with Chardonnay
- Stuffed Mushrooms paired with Prosecco
- Butternut Squash alla vodka pasta
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Mushroom Risotto
Mushroom Risotto is the perfect complete meal for any night! Pair it with a salad and some wine and you are set!
Ingredients
- 6 cups Vegetable Broth, divided
- 3 tbsp Olive Oil, divided
- 1 pkg Portobello Mushrooms, sliced thin
- 1 pkg White Mushrooms, sliced thin
- 2 Shallots, minced
- 1 1/2 cups Arborio Rice
- 1/2 cup White White
- Salt & Pepper to taste
- 4 tbsp Butter, melted
- 1/3 cup Grated Parmesan Cheese
- Fresh Parmesan Cheese & Parsley sprinkled on top
Instructions
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In a large saucepan, heat up the Vegetable Broth on low
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In a skillet, heat up 2 tablespoons of olive oil.
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Stir in mushrooms and cook for about 3 minutes or until the mushrooms are cooked through, remove and set aside
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Using the same skillet, cook the shallots in 1 tablespoon of olive oil for about 1 minute. Add rice and cook in oil for about 2 minutes. Pour in wine until it’s fully absorbed by the rice.
-
Start adding the chicken broth, 1/2 cup at a time. Each time the broth should be absorbed before you add another 1/2 cup. This takes 20 minutes
-
Remove from heat and stir in mushrooms
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Add melted butter, parmesan cheese, and salt & pepper
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Sprinkle with parsley and fresh parmesan cheese
Recipe Notes
- I used portobello and white mushrooms but you can also add shiitake mushrooms or whatever you enjoy.
- If you don’t have vegetable broth, you can substitute chicken broth.
- Speaking of the broth, it’s very important to add the broth a little at a time. It takes longer but it’s worth it.