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Mushroom Risotto in a pan with herbs.
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Mushroom Risotto Recipe

If you love creamy, cheesy risotto, this mushroom risotto recipe has your name all over it. It's packed with parmesan cheese, sautéed mushrooms and shallots!
Course Main Course
Cuisine Italian
Keyword mushroom risotto, Risotto Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 412kcal
Author Natalya Drozhzhin

Ingredients

  • 6 cups broth chicken, beef or vegetable
  • 1 lb mushrooms thinly sliced
  • 1 lb portobello mushrooms thinly sliced
  • 2 medium shallots diced
  • 3 tbsp unsalted butter
  • 2 tbsp oil avocado or olive
  • 2 cups arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup parmesan cheese freshly grated
  • 1/2 tsp salt adjust to taste
US Units - Metric

Instructions

  • In a small saucepan, bring the broth to almost a boil and turn down the heat low to keep it warm.
  • In a deep large pan, preheat the butter with one tbsp of oil. Add the mushrooms and sauté them on high until golden brown. Remove the mushrooms and set aside.
    Mushrooms getting browned in a pan.
  • In the same pan, cook shallots with one tbsp of oil until they turn translucent. Add in the rice and toast it until it turns a light shade of brown.
    Onions in a pan with oil.
  • Add in the wine and stir until it's fully absorbed. Stir in broth one cup at the time, allowing the broth to get fully absorbed before adding more. Season to taste.
    Broth added to the pan with rice cooking.
  • Remove from the heat and stir in mushrooms and parmesan. Serve right away.
    Parmesan and mushrooms added to the pan with rice.

Nutrition

Calories: 412kcal | Carbohydrates: 61g | Protein: 13g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 1213mg | Potassium: 660mg | Fiber: 4g | Sugar: 5g | Vitamin A: 245IU | Vitamin C: 2mg | Calcium: 121mg | Iron: 4mg