Creamy Mushroom Risotto

Creamy Mushroom Risotto

May 22, 2018 By Sarah Bond (WE EARN COMMISSION FROM PURCHASES MADE VIA PRODUCT LINKS IN OUR POSTS)

Looking for a cozy dinner that breaks from your usual routine while also being a total classic sure to please everyone? Meet Creamy Mushroom Risotto! This easy, creamy, delicious vegetarian dinner recipe is loaded with tasty mushrooms and satisfies your cravings!

Creamy Mushroom Risotto

Confession: The idea of making risotto has always scared me. It always seemed so finicky and fancy and out of my league. That is of course until I tried it. A Dutch friend of mine is the master of risotto, making all sorts of varieties from classic to beetroot. I asked her to show me the ropes, and some pretty tasty dinners have been the result (case in point: this Lemon Basil Risotto, this Gorgonzola Risotto)!

So after picking up a basket of all different kinds of mushrooms at the farmer’s market last weekend, I thought today we could work them into a mushroom-packed Creamy Mushroom Risotto!

• To make this Creamy Mushroom Risotto you’ll need:
• 2 Tbsp olive oil, divided
• 4 cups mixed wild mushrooms
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups arborio rice
• ½ cup white wine, optional
• 6 cups warm vegetable broth
• ½ cup grated parmesan cheese
• 2 Tbsp butter
• Salt and pepper to taste

Kitchen tools you may find useful:

The key to risotto is in how you make the rice. While most rice recipes have you just throw all the water in with the rice, boil it, and call it a day, risotto is a bit different.

First off, we’ll use broth instead of water to infuse the risotto with loads of flavor. Then we’ll add the broth slowly into the rice, just a ladle-full at a time. Cook until the broth is totally absorbed, then add the next ladle.

And that’s it! Risotto is a bit more hands-on than your average rice, but the result of this method makes for extra starchy, creamy risotto.

Mushrooms are a staple in the kitchen. They add flavor and compliment almost any meal! One of our favorite mushroom recipes on the blog is this Mushroom Ravioli. Boasting delicious mushroom flavor and classified as a one-pan dinner, does this ravioli recipe get any better?

For a similar twist, try this Cauliflower Risotto from All Day I Dream About Food!

And we can’t talk about mushrooms without mentioning these Mozzarella Parmesan Stuffed Mushrooms. These make the best appetizers for the big game, Fourth of July, Memorial Day cookouts, potlucks, girls night, you name it- but there are never any leftovers. I think it speaks for itself!

Live Eat Learn

Serves: 4 servings

Creamy Mushroom Risotto

Looking for a cozy dinner that breaks from your usual routine while also being a total classic sure to please everyone? Meet Creamy Mushroom Risotto!

5 minPrep Time

25 minCook Time

30 minTotal Time

Save Recipe

Ingredients

2 Tbsp olive oil, divided

4 cups mixed wild mushrooms

2 shallots, finely chopped

2 cloves garlic, minced

1 ½ cups arborio rice

½ cup white wine, optional

6 cups warm vegetable broth

½ cup grated parmesan cheese

2 Tbsp butter

Salt and pepper to taste

Instructions

Heat 1 Tbsp olive oil over medium heat in a large pot. Add mushrooms and cook until they begin to sweat (release their moisture), about 5 minutes. Remove mushrooms from pan.

Heat remaining 1 Tbsp olive oil in the pan over medium heat. Add shallots and garlic, cooking until shallots are translucent and soft, about 3 minutes.

Add dry rice and cook, stirring frequently, for about 2 minutes, or until the rice is slightly opaque on the outside but uncooked on the inside.

Add wine to the pot and simmer until wine has completely been absorbed.

Slowly add the vegetable broth, adding ½ cup at a time. Wait until broth has completely absorbed before adding another ½ cup, continuing this process until rice is cooked through. Begin tasting the rice after 10 minutes or so. Once it is al dente (a little bit chewy), stop adding broth (you may not need the full amount).

Stir in parmesan, butter, and mushrooms. Taste and add salt and pepper to suit your liking.

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https://amandascookin.com/creamy-mushroom-risotto/

Amanda Formaro, AmandasCookin.com

Sarah is the publisher behind the vegetarian health food blog, Live Eat Learn. An Alaskan self-taught cook and nutritionist by trade, she loves all things food and health. When she's not exploring new ways to cook up healthy ingredients, she's romping around the Netherlands, her new stomping grounds!

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