Mushroom Risotto

Savory mushrooms + creamy rice = heavenly!

Coline
Coline
6 minutesPrep time
25 minutesCook time
410 cal.Per serving

Utensils

Stovetop, Pot (small), Frying pan

recipe

Vegetable broth (liquid)

Step 1

Keep the veggie stock hot in a small pot over low heat.

Shallot

Step 2

Peel & mince the shallot.

Shallot

Step 3

Melt a dab of butter in a pot over medium heat. Add the shallot. Cook, stirring for 1 min.

White wine
Rice (Arborio)

Step 4

Add the rice & wine. Season with salt & pepper. Stir constantly until the wine is absorbed. Reduce the heat to medium-low.

Vegetable broth (liquid)
Rice (Arborio)

Step 5

Add a ladleful of stock. Stir until it's absorbed.

Vegetable broth (liquid)
Rice (Arborio)

Step 6

Continue ladling stock until the rice is cooked & creamy, about 15-20 min. Adding more liquid if needed.

Mushrooms (brown)

Step 7

Clean & slice the mushrooms.

Garlic

Step 8

Peel & mince the garlic.

Garlic
Mushrooms (brown)

Step 9

Add a dab of butter to a pan over medium-high heat. Cook the mushrooms & garlic in the pan for 5-7 min.

Parmesan (grated)

Step 10

Add the parmesan to the rice & stir to combine.

Arugula
Mushrooms (brown)

Step 11

Add the mushrooms to the risotto & stir. Season with salt & pepper. Garnish with a handful of arugula (optional). Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy410 cal.
Fat9g
Carbohydrates63g
Protein12g
Fiber4g

On average, one serving of the recipe "Mushroom Risotto" contains 410 Energy, 9 g of Fat, 63 g of Carbohydrates, 12 g of Protein, 4 g of Fiber.

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Mushroom Risotto
Easy