As I post this recipe, it’s the first week of March and snow is (still) falling outside. I am really, really ready for spring and all the bright and fresh food that it brings, but I’m also completely okay with posting a comforting, hearty dish today – Mushroom Risotto.

There is really no better way to explain it – hearty and comforting. If you’ve never had it, risotto is a dish made of arborio rice, which is a short grain starchy rice that, when cooked using the “risotto method”, becomes creamy and luscious and luxurious.

The risotto method is essentially a way of cooking this special kind of rice by slowly adding hot liquid to it, one ladle at a time until the liquid has absorbed, then adding another until the rice is al dente and creamy. It takes about 45 minutes, so if you want to give it a try, I suggest a Saturday or Sunday, just so you don’t feel rushed!

You can add in many different ingredients, such as a variety of vegetables (asparagus and mushrooms are pretty popular when it comes to risotto), herbs, Parmesan, and other flavorings to make it pop, like balsamic and lemon.

I suggest giving it a try – your family and guests will certainly be appreciative and impressed.

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Mushroom Risotto

  • Author: Julie Andrews
  • Prep Time: 10 mins
  • Cook Time: 50-55 mins
  • Total Time: 1 hr – 1 hr 5 mins
  • Yield: Serves 6 1x
  • Category: Entree
  • Method: Stove-Top

Description

A luxurious (but surprisingly easy to make) vegetarian dish with a pound of mushrooms, Parmesan, red wine and fresh thyme.


Scale

Ingredients

  • 68 cups unsalted vegetable stock
  • 3 tablespoons olive oil
  • 1 medium shallot peeled and minced
  • 1-pound mushrooms, cleaned and chopped
  • 3 garlic cloves, peeled and minced
  • 2 sprigs fresh thyme, stems removed and chopped
  • 1 cup arborio rice
  • ⅓ cup dry red wine
  • 1 ½ teaspoons kosher or sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon balsamic vinegar and/or zest of 1 medium lemon
  • ¼ cup freshly grated Parmesan cheese, divided
  • ½ cup flat-leaf Italian parsley, chopped, divided

Instructions

  1. Heat the stock in a large stock pot over low heat.
  2. Heat the olive oil in a Dutch oven or braising pan to medium-low heat. Add the shallots and mushrooms and sauté 10-12 minutes, stirring occasionally, until caramelized. Stir in the garlic, thyme and arborio rice and sauté 30-60 seconds or until fragrant. Increase the heat to medium-high and add the red wine, bringing to a simmer. Stir until the wine is evaporated.
  3. Keeping the risotto simmering on medium-high, add one ladle of hot stock at a time, stirring until the liquid has dissolved, until the rice is al dente and the risotto is creamy (this process takes 40-45 minutes). Season with salt and black pepper throughout the process.
  4. Stir in the balsamic vinegar and/or lemon zest, half of the Parmesan cheese and half of the parsley. Taste and adjust seasoning, if necessary.
  5. Scoop risotto into bowls and top with remaining Parmesan and parsley.

Notes

Cooking Tip: Heating the stock helps reduce the total risotto cooking time, so don’t skip this step!

Substitution Tip: Omit the Parmesan for a vegan dish.

Meal Idea: Serve half a portion of mushroom risotto with a seared chicken breast and a cup of roasted or sauteed veggies.


Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 340
  • Sugar: 10g
  • Sodium: 468mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 6g
  • Protein: 29g
  • Cholesterol: 9mg

Keywords: mushrooms, mushrooms, risotto, rice, vegetarian

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