Mushroom Risotto
A creamy, hearty side dish that you'll want to serve with everything. Mushroom risotto is made with tender sauteed mushrooms and arborio rice simmered to perfection in a garlic, shallot, and white wine sauce. Top it off with some shredded parmesan for a tasty dish that will rival the main course!
Servings: 8 people
Ingredients
- 4 cups vegetable broth
- 3 tablespoons olive oil, divided
- 1 pound portobello mushrooms, chopped
- 1 shallot, minced
- 3 cloves garlic, minced
- ¼ cup white wine
- 1 cup arborio rice, uncooked
- 1 teaspoon salt
- ½ teaspoon black pepper
- ⅓ cup grated parmesan cheese, more for garnish
Instructions
- Bring 4 cups vegetable broth to a simmer on the stove. Keep it simmering on low on the stove.
- Heat 2 of the 3 tablespoons olive oil, in a large skillet. Add 1 pound portobello mushrooms, to the skillet and season with salt and pepper to taste. Saute the mushrooms until they are browned and tender. Remove the sauteed mushrooms from the pan and set aside.
- To the skillet add the remaining 1 tablespoon of olive oil along with the minced 1 shallot, and 3 cloves garlic,. Saute for 2-3 minutes. Add ¼ cup white wine to the pan and saute for another 2 minutes.
- Add the 1 cup arborio rice, to the pan along with the 1 teaspoon salt and ½ teaspoon black pepper. Add ½ cup of the simmering broth to the skillet of rice and cook. Stir constantly until the liquid is absorbed. This should take about 15- 20 minutes
- Repeat the process of adding ½ cup of broth to the rice and cooking until the liquid is absorbed twice more. The rice should be mostly tender, with a slight firmness. You may not use all the broth.
- Once the rice is finished cooking, stir in the mushrooms and ⅓ cup grated parmesan cheese,. Serve fresh with additional parmesan cheese for garnish and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 5 days.
You can sub out the white wine for more vegetable broth, Add a splash of white wine vinegar for taste.
Nutrition
Calories: 182kcal | Carbohydrates: 25g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 4mg | Sodium: 840mg | Potassium: 255mg | Fiber: 2g | Sugar: 3g | Vitamin A: 287IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
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