Print

Creamy Mushroom Risotto

A plate of Creamy Mushroom Risotto, garnished with fresh parsley and visible mushroom slices.
Print Recipe

A rich and creamy mushroom risotto recipe.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 4 cups hot vegetable broth
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil and butter in a large skillet over medium heat.
  2. Add onion and cook until softened, about 5 minutes.
  3. Add garlic and mushrooms, cook until mushrooms are browned, about 5-7 minutes.
  4. Stir in Arborio rice and cook for 1 minute, stirring constantly.
  5. Pour in white wine and cook until absorbed, stirring.
  6. Add hot vegetable broth, 1 cup at a time, stirring until each addition is absorbed before adding the next. Continue until rice is tender and creamy, about 20-25 minutes.
  7. Stir in Parmesan cheese and parsley.
  8. Season with salt and pepper to taste.

Notes

  • For a richer flavor, use chicken broth instead of vegetable broth.
  • Add a splash of heavy cream at the end for extra creaminess.

Nutrition

Keywords: mushroom risotto, creamy risotto, Italian rice, vegetarian main course, Arborio rice

Find it online: https://www.meltitclean.com/creamy-mushroom-risotto/