Mushroom Risotto
Creamy Italian risotto with mixed mushrooms, parmesan and white wine — rich, earthy and deeply satisfying.
Total time
40 min
Prep
15 min
Cook
25 min
Difficulty
medium
Cuisine
Vegetarian
vegetariangluten-free
Ingredients
400garborio rice
600gmixed mushrooms, sliced
1large onion, finely diced
4 clovesgarlic, minced
200mldry white wine
1.2Lhot vegetable stock
100gparmesan, grated
60gbutter
3 tbspolive oil
1 handfulfresh parsley
1 tspdried thyme
Instructions
1
Heat stock and keep at a gentle simmer throughout.
2
Fry mushrooms in butter over high heat until golden, set aside.
3
Soften onion in oil and remaining butter, add garlic.
4
Add rice and toast 2 minutes until translucent at the edges.
5
Add wine and stir until absorbed.
6
Add stock a ladle at a time, stirring constantly and waiting for each addition to absorb.
7
After 18 minutes the rice should be just tender. Remove from heat.
8
Stir in parmesan and mushrooms, rest 2 minutes and serve scattered with parsley.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
539
Protein
18.9g
Fat
30.7g
Carbs
41.1g
Fiber
2.7g
Sodium
1540mg
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