Mushroom Risotto

Northern Italy's beloved risotto turns creamy when arborio rice is stirred with warm broth ladle by ladle. Earthy mixed mushrooms, white wine, and Parmesan make this vegetarian dinner deeply savory and comforting.

Serves 4

Estimate for one serving

• 480 cal
• 14g protein
• 62g carbs
• 18g fat
• 5g fiber

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Ingredients

• 1 1/2 cups arborio rice
• 12 oz mixed mushrooms (cremini, shiitake, oyster)
• 1 medium yellow onion
• 3 garlic cloves
• 6 cups vegetable broth
• 1/2 cup dry white wine
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 3/4 cup Parmesan cheese, grated
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. 1Bring the vegetable broth to a simmer in a saucepan over low heat and keep it warm throughout cooking.
2. 2Finely chop the onion and mince the garlic. Clean and slice the mushrooms into bite-size pieces.
3. 3Heat olive oil and butter in a large heavy-bottomed skillet or Dutch oven over medium heat.
4. 4Add the sliced mushrooms and thyme. Cook, stirring occasionally, until mushrooms are golden and have released their liquid, about 6-8 minutes. Season with salt and pepper. Remove mushrooms to a plate and set aside.
5. 5In the same pan, heat the remaining olive oil and butter over medium heat. Add the chopped onion and cook until soft and translucent, about 4 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
6. 6Add the arborio rice to the pan. Stir to coat the grains with oil and butter, toasting lightly for about 2 minutes until the edges become translucent.
7. 7Pour in the white wine and stir until it is fully absorbed by the rice, about 1-2 minutes.
8. 8Begin adding the warm broth one ladleful (about 1/2 cup) at a time. Stir gently but constantly after each addition until the liquid is almost completely absorbed before adding the next ladle. Continue this process for 18-22 minutes until the rice is creamy and al dente.
9. 9When the rice is nearly done, stir the cooked mushrooms back into the pan along with the final ladle of broth.
10. 10Remove the pan from heat. Stir in the remaining butter, grated Parmesan, and chopped parsley. Season with salt and black pepper to taste. Cover and let rest for 2 minutes.
11. 11Serve immediately in warm bowls, garnished with extra Parmesan and parsley if desired.