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A photo of a creamy mushroom risotto in a bowl, topped with parmesan cheese

Creamy Mushroom Risotto

A creamy and flavorful Italian rice dish made with Arborio rice, mixed mushrooms, and Parmesan cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4 servings
Calories: 450
Ingredients Method

Ingredients
  

Main Ingredients
  • 1 cup Arborio rice
  • 4 cups vegetable broth warmed
  • 2 tbsp olive oil
  • 1 small onion finely chopped
  • 2 cups mixed mushrooms sliced
  • 2 cloves garlic minced
  • 1/2 cup white wine
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp unsalted butter
  • Salt and pepper to taste
  • Fresh parsley chopped (optional)

Method
 

Instructions
  1. Preheat oven to 200°C (400°F).
  2. Sauté Arborio rice in a pan with olive oil for 1-2 minutes, until lightly toasted.
  3. Add white wine to the pan and cook until the liquid is almost completely absorbed, stirring constantly, for about 2-3 minutes.
  4. Heat chicken broth in a separate pot and ladle it into the rice pan, one ladle at a time, stirring constantly and allowing each portion to absorb before adding the next, for about 20-25 minutes or until the rice is cooked and creamy.
  5. Sauté sliced mushrooms in a separate pan with butter until they're softened and lightly browned, for about 3-4 minutes.
  6. Stir the cooked mushrooms into the rice mixture and add grated Parmesan cheese, stirring until the cheese is melted and the mixture is well combined.
  7. Season the risotto with salt and pepper to taste, then serve immediately, garnished with fresh parsley or thyme if desired.