Creamy Mushroom Risotto

4.50 from 8 votes

A creamy side dish of Arborio rice cooked low and slow, and topped with roasted mushrooms and parmesan cheese. It's so good and we even eat it as a main dish!

Course Side Dish

Cuisine American

Keyword creamy risotto, mushroom risotto

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 395kcal

Author Sue Ringsdorf

Ingredients

4 Tablespoons olive oil
16 oz. sliced white or Bella mushrooms
1 medium onion - chopped
3 cloves garlic - minced
1 1/2 cups Arborio rice
1 cup white wine
4 cups lower sodium chicken broth
kosher salt and freshly ground black pepper - to taste
3/4 cup freshly grated parmesan cheese - plus more to serve

Instructions

Brown the mushrooms. Begin by sautéing the mushrooms in olive oil. When done, remove the mushrooms to another dish.
Sauté the onion. Using same pan, sauté the onion in a little more olive oil until soft.
Add garlic and Arborio Rice. Add the garlic and rice, and stir for about two minutes to slightly brown the rice.
Incorporate wine. Add one cup of white wine, and cook until it is absorbed. If you don’t use wine, use chicken broth.
Gradually add broth. Then add 1/2 cup of chicken broth at a time, waiting until each portion is absorbed before adding more. Season with salt and pepper.
Note: Add the broth slowly, and observe the risotto getting plump and creamy. Adding all the broth at once will give you a completely different consistency and very little creaminess.
Top with cheese. When all the broth is absorbed, add the freshly grated parmesan cheese and stir to combine.
Serve. To serve, add the mushrooms back to the pot, and add a bit more parmesan cheese.

Video

Notes

Slowly adding the broth to the risotto is the KEY to creamy risotto.
The entire process may take from 25 - 35 minutes.
You can use white wine in place of the first cup of broth.
Leftovers are great, up to four days.

Nutrition