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Simple Mushroom Risotto

45 Minutes



This Simple Mushroom Risotto recipe is and authentic Italian-style risotto cooked the slow and painful way,believe me, it’s so worth it. This vegetarian delight perfectly balances the richness of mushrooms with the creamy allure of risotto. If you’re seeking a delectable and satisfying meal that showcases the earthy flavors of mushrooms, this recipe is for you!

This Simple Mushroom Risotto harmoniously combines the richness of arborio rice, the umami essence of mushrooms, and a subtle touch of white wine for an exceptional dish. Through the art of slow cooking and diligent stirring, the rice releases its starch, resulting in a velvety texture that will leave your taste buds craving more. Each spoonful of this risotto showcases the earthiness of the mushrooms, complemented by the delicate tang of white wine and the savory notes of vegetable broth.

One of the great things about this Simple Mushroom Risotto recipe is its versatility. You can customize it to your liking by using different types of mushrooms, such as cremini, shiitake, or oyster mushrooms, each adding its unique character to the dish. Additionally, you can garnish the risotto with a sprinkle of grated parmesan cheese and a handful of fresh parsley, adding a touch of freshness and an extra layer of flavor. So, let’s gather the ingredients and embark on a culinary journey to prepare this delightful and simple Mushroom Risotto that will surely impress your family and friends.



Adjust Servings
750 ml vegetable broth
370 grams arborio rice
2 tablespoons olive oil
1 tablespoon butter
1 onion
1 teaspoon minced garlic
125 ml white wine
400 grams mushrooms
60 grams sour cream
salt and pepper to taste
To Finish
50 grams parmesan cheese
handful of chopped fresh parsley
Nutritional Information
407 Calories
10 g Fat
10 g Protein
69 g Carbs
3 g Sugars


Be Patient!
Heat a tablespoon of olive oil with a tablespoon of butter in a pan and sauté the onion and garlic, then add the mushrooms, salt, pepper and let them cook for a while. Then add the rice and let it toast for a minute. Add the wine and cook for two minutes to evaporate the alcohol.
Then lower the heat and add one ladle of stock to the pan with the rice (the stock should be warm) and stir until the liquid is absorbed into the rice. And so continue ladle by ladle until you've used up almost all the broth and the rice is soft. Don't forget to keep stirring the rice. Finally, stir in the sour cream, two-thirds of the parsley and the parmesan cheese. Serve warm and garnish each portion with fresh parsley.
Mark as complete
Use arborio rice for the best results in achieving a creamy texture.
The vegetable broth should be heated before adding it to the risotto to maintain a consistent cooking temperature.
Stir the risotto frequently to release the starch and achieve a creamy consistency.
You can substitute the white wine with an equal amount of vegetable broth if desired.
Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of vegetable broth or water and gently heat on the stovetop, stirring occasionally.

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