Herb Mushroom Apple Risotto

Risotto hails from northern Italy, where patient stirring of Arborio rice coaxes out a signature creaminess without cream. This version folds in earthy mixed mushrooms, tart Granny Smith apple, and fragrant thyme and sage for a cozy stovetop dinner.

Serves 4 · 15 min prep · 35 min cook

Estimate for one serving

• 455 cal
• 14g protein
• 62g carbs
• 16g fat
• 3g fiber

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Ingredients

• 1.5 cups Arborio rice
• 12 oz mixed mushrooms (cremini and oyster)
• 1 large Granny Smith apple
• 2 shallots
• 3 garlic cloves
• 1 tbsp fresh thyme leaves
• 6 leaves fresh sage
• 1/2 cup dry white wine
• 5 cups low-sodium vegetable or chicken broth
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 3/4 cup finely grated Parmesan cheese
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp lemon zest
• 2 tbsp snipped fresh chives

Instructions

1. 1Warm the broth in a saucepan over low heat and keep it at a bare simmer; cold broth will stall the risotto. Wipe and slice the mushrooms. Finely dice the shallots and mince the garlic. Core the apple and cut into small neat dice; keep the peel for color.
2. 2In a wide heavy saucepan or deep skillet, heat olive oil and one tablespoon of butter over medium heat. Add the mushrooms with salt and cook until they release moisture and turn golden brown, 6 to 8 minutes. Transfer most of the mushrooms to a plate, leaving a few in the pan for flavor.
3. 3Add another small knob of butter if the pan looks dry. Soften the shallots over medium heat until translucent, about 3 minutes. Stir in the garlic, thyme, and torn sage and cook just until aromatic, 30 seconds.
4. 4Add the Arborio rice and toast it, stirring constantly, until the grains look pearly and the edges turn translucent, 2 minutes. The toasting step builds the creamy texture later.
5. 5Pour in the white wine and stir until it is almost completely absorbed and the alcohol smell fades, about 1 to 2 minutes.
6. 6Begin adding the hot broth one ladleful at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. Maintain a gentle simmer; the process should take 18 to 22 minutes total.
7. 7When the rice is nearly al dente and creamy, stir in the diced apple and the reserved sautéed mushrooms. Cook 2 to 3 minutes more so the apple warms through but stays slightly crisp and the mushrooms reheat.
8. 8Remove the pan from the heat. Stir in the remaining butter, most of the Parmesan, lemon zest, black pepper, and any final salt needed. The residual heat will melt everything into a glossy finish.
9. 9Cover and let the risotto rest off heat for 2 minutes so it relaxes and becomes even creamier.
10. 10Spoon into warm shallow bowls, top with the last of the Parmesan and snipped chives, and serve immediately while it still flows slowly across the plate.