Creamy Mushroom Risotto

A velvety, comforting Italian classic featuring earthy cremini mushrooms and a delicate infusion of parmesan cheese. This elegant dish is perfect for a cozy night in and introduces the rewarding art of slow-stirred risotto.

Ingredients

5 cups

vegetable broth

4 tablespoons

butter, unsalted

1 pound

cremini mushrooms, sliced

1 small

yellow onion, finely diced

1.5 cups

arborio rice

0.5 cup

dry white wine

0.5 cup

parmesan cheese, grated

Steps

1. 1

   Pour 5 cups vegetable broth into a medium saucepan over medium heat, bringing it to a gentle simmer, about 5 minutes.

2. 2

   Place 2 tablespoons butter in a large skillet over medium-high heat until melted, then add 1 pound cremini mushrooms, sliced, cooking until they are golden brown and liquid has evaporated, about 7 minutes.

3. 3

   Remove the mushrooms from the large skillet with a slotted spoon and set them aside on a plate.

4. 4

   Add the remaining 2 tablespoons butter and 1 small yellow onion, finely diced, to the same large skillet, stirring until the onion is translucent and soft, about 5 minutes.

5. 5

   Add 1.5 cups arborio rice to the large skillet and stir constantly for 2 minutes until the edges of the grains become slightly translucent.

6. 6

   Pour 0.5 cup dry white wine into the large skillet and stir continuously until the liquid is fully absorbed by the rice, about 2 minutes.

7. 7

   Add 0.5 cup of the warm vegetable broth to the rice, stirring constantly until the liquid is almost entirely absorbed, about 3 minutes.

8. 8

   Repeat adding 0.5 cup warm vegetable broth at a time and stirring constantly until the rice is tender but firm to the bite, about 20 minutes total.

9. 9

   Stir the cooked mushrooms back into the rice along with 0.5 cup parmesan cheese, grated, until the mixture is thick, creamy, and heated through, about 2 minutes.

Per serving: 420 calories · 12 g protein · 55 g carbs · 18 g fat

Recipes and nutrition are AI-generated; check ingredients for allergies before cooking.