Mushroom Risotto
Although risotto can be a little time consuming, it’s so worth it! It’s not complicated, it just requires attention as you need to slowly stir in the stock, let it absorb, stir in some more and repeat until it’s tender. I used Baby Bella (crimini) mushrooms, but you can use portobella, porcini, shiitake, white button or a combination of all four. If you’re not a fan of mushrooms, try this Asparagus Risotto, Butternut Squash Risotto, Creamy or these Seared Scallops over wilted Spinach and Parmesan Risotto.
If you need a dish to keep you mindful, risotto is it because it’s not the kind of dish you turn on and walk away from. Instead it’s slowly cooked with ladle-fuls of broth, adding more each time it’s absorbed. Mushrooms simmered in broth are mixed in at the end topped with lots of Parmesan Cheese. You can serve this as a main dish or side.
How To Know When Risotto is Done:
The best way to know is to taste it. You will know the risotto is done when the center of the rice is no longer white. Cooked risotto should be al dente or fully cooked, yet still firm to the bite.
Mushrooms Nutrition
A nutrient powerhouse, mushrooms are the only source of vitamin D in the produce aisle. Mushrooms are a rich, low calorie source of fiber, protein, and antioxidants. Interesting fact, since mushrooms don’t require daylight and are grown indoors, they are in season year round.
What To Serve with Mushroom Risotto
Risotto is a gluten-free dish. You can have this as a main dish or serve it as a side dish with pork, chicken or turkey.
More Mushroom Recipes You’ll Love:
Veggie Lasagna Stuffed Portobello Mushrooms Stuffed Mushrooms with Broccoli Rabe and Sausage Breakfast Strata with Sausage and Mushrooms Pork Chops with Mushrooms and Shallots Dina’s Tossed Mushrooms
title: “Mushroom Risotto” ShowToc: true date: “2024-09-14” author: “Roger Clark”
This classic Italian recipe can be served as main dish or a side paired with a hearty meat. This is a comfort meal that is planned and prepared with you in mind! Slow Cooker Italian Chicken and Potatoes, some delicious Creamy Tomato Italian Parmesan Chicken or this filling and flavorful Classic Italian Wedding Soup are some of our favorite classic Italian meals to try.
Mushroom Risotto
I needed something light, comforting and manageable for the week and I knew Mushroom Risotto had to be made! It is a dish that can be warmed up quickly and taste good every day. It has simple ingredients and when combined all together adds this comforting and oh-so-good meal that makes your day go even better! This Mushroom Risotto is perfect for making ahead for your busy week or enjoying it right off the stove top. I am all about making life simple. With life so busy all the time with the kids activities and endless errands to run, quick and easy meals, like this mushroom risotto and my favorite lemon garlic chicken to go with it are my savior! This is a quick and easy meal that my kids can warm up quick after school or pack along as a lunch. Check out my healthy meals round up and slow cooker dinner recipes for more great quick and easy meal ideas.
Ingredients
Even though this list looks long, the ingredients for mushroom risotto are really simple! Most of them are herbs or things that you already have on hand. This dish is so flavorful and easy to make, I know you are going to love it as much as my family does! The measurements are listed below in the recipe card.
Chicken or Vegetable Broth: Either will work, they add flavor and it is what you cook the rice in.Extra-Virgin Olive Oil: Has a nice soft flavor and cooks well.Onion: Finely chopped.Butter: To cook veggies.Garlic Cloves: Minced.Button Mushrooms: It’s a European and North American mushroom with tons of nutrients and packed with flavor.Fresh Thyme: Earthy flavor perfect for this dish.Salt and Pepper: Just a pinch.Arborio Rice: The best rice to use! I have other tips for choosing rice below in the tip box.White Wine: Use your favorite, I talk more about the wine below in the tip box.Fresh Parmesan Cheese: Makes this so creamy and flavorful!Frozen Peas: You could use fresh instead.Fresh Parsley: For garnish and extra flavor.
Mushroom Risotto Recipe
This mushroom risotto is a very simple recipe and you are going to love how it turns out! The hardest part is cooking the rice the perfect amount of time so that it isn’t hard, but it doesn’t get mushy. You will be able to tell when it starts to get close, this is a recipe you don’t want to walk away from. It only takes 35 minutes, and you will be so in love with the flavor!
Best Rice to Use: The best northern Italian dish, risotto is elegant and simple, but there are a few tricks to getting it right. First, always use Italian short- grain rice like arborio or vialone; nothing else will do as a substitute for best results.Best Wine: Mushroom risotto will make most wines taste delicious, but some will be amazing. In general, it’s especially good with earthier reds, like Pinot Noir or Nebbiolo, or fuller-bodied whites, like lightly oaked Chardonnay or Pinot Gris. It is always best to choose a wine that you enjoy and use that type of wine in the recipe.Leave the Wine Out: Yes! You Can Make Risotto Without Wine. The good news is you can definitely make risotto without wine. White grape juice: Use white grape juice as a substitute when adding sweetness or deglaze the pan. For a punchier substitute, try mixing a tablespoon of vinegar or lemon juice per cup of grape juice. Chicken or vegetable stock: Substitute stock for white wine when you want to add depth of flavor to a dish.Using Red Wine: Some recipes get pretty specific about the kind of wine they want you to use: an oaky chardonnay in this reduction sauce, a hearty Italian red for that braise. All wines will chemically behave in the same way, so there’s no danger that a recipe won’t work if you use a red instead of a white or vice versa.
In the Refrigerator: You can store your leftovers in the refrigerator in an airtight container or in a shallow baking pan covered with foil for up to 4 days. To Reheat: Preheat the oven to 300 degrees. Place risotto in a shallow baking pan covered with foil and let it get warm, but make sure not to let it cook again.
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