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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!

Course dinner
Keyword risotto, mushrooms, dinner
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

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

  1. In a large saucepan, heat up the Vegetable Broth on low

  2. In a skillet, heat up 2 tablespoons of olive oil.

  3. Stir in mushrooms and cook for about 3 minutes or until the mushrooms are cooked through, remove and set aside

  4. 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.

  5. 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

  6. Remove from heat and stir in mushrooms

  7. Add melted butter, parmesan cheese, and salt & pepper

  8. 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.