Easy Mushroom Risotto
Classic risotto technique — rice toasted before the wine and stock go in a ladle at a time, stirred constantly until it turns properly creamy, mushrooms folded through at the end.
Total time
40 min
Prep
10 min
Cook
30 min
Difficulty
medium
Cuisine
Italian
vegetariangluten-free
Ingredients
1.5 cupsarborio rice
400gmushrooms, sliced
1 cupparmesan, grated
5 cups / 1/2 cupstock and white wine
Instructions
1
Saute mushrooms until golden, set aside.
2
Toast the rice, then deglaze with wine.
3
Add hot stock a ladle at a time, stirring until absorbed before adding more.
4
Once rice is creamy and tender, fold through mushrooms and parmesan.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
392
Protein
28g
Fat
17.7g
Carbs
30.6g
Fiber
1.4g
Sodium
910mg
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