How To Make Mushroom Risotto
Keep your belly full with this rich and savory mushroom risotto for dinner tonight! Cook up a batch of these in just under an hour.
Serves:
Ingredients
- 2tbspbutter,divided use
- 1lbassorted mushrooms,sliced
- 1tspgarlic,minced
- Kosher salt and ground pepper
- ½cuponion,finely chopped
- 1½cupsshort grain rice,like Arborio
- ¼cupdry white wine
- 6cupschicken stock,or vegetable stock
- ½cupparmesan cheese,freshly grated
- ½cupmascarpone cheese
- 2tbspparsley,chopped
Instructions
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Melt 1 tablespoon of butter in a large pan over medium high heat.
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Add the mushrooms, then cook for 5 to 6 minutes until tender and golden brown.
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Add the garlic, then cook for 30 seconds. Season the mushroom mixture with salt and pepper to taste, then cover to keep warm.
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Melt 1 tablespoon of butter in a large pot over medium high heat.
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Add the onion, then cook for 2 to 3 minutes or until translucent.
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Add the rice, then cook for 2 to 3 minutes.
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Add the white wine, then bring to a simmer.
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Cook until the wine has reduced by half.
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Add 1 cup chicken broth, then simmer over medium heat, stirring occasionally, for 4 to 5 minutes until mostly absorbed.
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Continue to add the broth, 1 cup at a time, stirring occasionally, until absorbed before adding more.
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Cook for 15 to 20 minutes until the rice is creamy and just tender. Season to taste with salt and pepper.
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Remove the risotto from heat, then stir in the mascarpone and parmesan cheeses.
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Add ¾ of the mushrooms into the risotto, then stir to combine.
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Place the remaining mushrooms on top of the risotto.
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Sprinkle with parsley, serve, and enjoy!
Nutrition
- Calories: 268.06kcal
- Fat: 16.75g
- Saturated Fat: 8.96g
- Trans Fat: 0.16g
- Monounsaturated Fat: 4.97g
- Polyunsaturated Fat: 1.14g
- Carbohydrates: 14.61g
- Fiber: 1.32g
- Sugar: 6.68g
- Protein: 14.32g
- Cholesterol: 46.70mg
- Sodium: 878.50mg
- Calcium: 187.68mg
- Potassium: 581.59mg
- Iron: 1.31mg
- Vitamin A: 135.61µg
- Vitamin C: 4.88mg
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