Mushroom Risotto is creamy Italian rice dish made with Arborio rice and loaded with mushrooms. A vegetarian dish that is comfort in a bowl!
Although risotto can be a little time consuming, it’s so worth it! It’s not complicated, it just requires attention as you need to slowly stir in the stock, let it absorb, stir in some more and repeat until it’s tender. I used Baby Bella (crimini) mushrooms, but you can use portobella, porcini, shiitake, white button or a combination of all four. If you’re not a fan of mushrooms, try this Asparagus Risotto, Butternut Squash Risotto, Creamy or these Seared Scallops over wilted Spinach and Parmesan Risotto.
If you need a dish to keep you mindful, risotto is it because it’s not the kind of dish you turn on and walk away from. Instead it’s slowly cooked with ladle-fuls of broth, adding more each time it’s absorbed. Mushrooms simmered in broth are mixed in at the end topped with lots of Parmesan Cheese. You can serve this as a main dish or side.
How To Know When Risotto is Done:
The best way to know is to taste it. You will know the risotto is done when the center of the rice is no longer white. Cooked risotto should be al dente or fully cooked, yet still firm to the bite.
A nutrient powerhouse, mushrooms are the only source of vitamin D in the produce aisle. Mushrooms are a rich, low calorie source of fiber, protein, and antioxidants. Interesting fact, since mushrooms don’t require daylight and are grown indoors, they are in season year round.
What To Serve with Mushroom Risotto
Risotto is a gluten-free dish. You can have this as a main dish or serve it as a side dish with pork, chicken or turkey.
More Mushroom Recipes You’ll Love:
- Veggie Lasagna Stuffed Portobello Mushrooms
- Stuffed Mushrooms with Broccoli Rabe and Sausage
- Breakfast Strata with Sausage and Mushrooms
- Pork Chops with Mushrooms and Shallots
- Dina’s Tossed Mushrooms
- 2 cups Baby Bella (crimini) mushrooms, sliced
- 1 clove garlic, diced
- 2 cups arborio rice
- 1 tsp olive oil
- 3 tsp butter
- 2 shallots, minced
- 1 cup white wine
- 8 cups fat free vegetable stock or broth, or chicken stock
- kosher salt and pepper
- 1/2 cup grated parmesan cheese
- 4 tbsp chopped parsley
- Heat the stock in a small pot and keep on low heat.
- In a medium size heavy sauce pan, saute garlic in 1 tsp olive oil. Add mushrooms, salt and pepper and cook 1 minute.
- Add 1/2 cup of the stock or broth and let the mushrooms cook about 4 minutes. Set aside.
- Add butter to the pan and set flame to medium-low heat. Add shallots, sauté about 1 minute.
- Add rice mixing well until well coated and translucent, about 2 minutes.
- Add wine, salt and pepper and mix well until it is absorbed into the rice.
- Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes. You will know the risotto is done when the center of the rice is no longer white. Cooked risotto should be al dente and fully cooked, yet still somewhat firm to the bite.
- Add mushrooms, parmesan cheese and parsley, mix well and serve.