Mushroom risotto
 
Prep time
Cook time
Total time
 
Easy mushroom risotto is loaded with fresh mushrooms and Parmesan cheese. Ready in 30 minutes, it's a perfect side dish or meatless main.
Author:
Recipe type: Side
Cuisine: Italian
Serves: 4 servings
Ingredients
  • 3 Tbsp. Extra Virgin olive oil, divided
  • 1 pound cremini mushrooms, cleaned and quartered
  • 1 small yellow onion, diced
  • 1 cup Arborio or Carnaroli rice
  • ½ cup white wine
  • 3 cups stock (vegetable, chicken or mushroom)
  • ½ cup freshly grated Parmesan cheese
  • Chopped fresh chives for garnish (optional)
Instructions
  1. Heat 1 Tbsp. olive oil in a large saute pan over medium high heat. Add the mushrooms and season with salt and pepper. Saute until cooked through, about 5 minutes. Transfer to a bowl along with any juices that have accumulated in the pan.
  2. In a medium sauce pan, heat remaining 2 tablespoons olive oil over medium heat. Add the onion and cook until translucent, being careful not to let it brown. Add the rice and cook for two minutes, stirring frequently.
  3. Add the wine and stir. When the wine has been absorbed, begin adding stock, a half cup at a time, allowing the stock to be absorbed before adding more. Stir it frequently, but you don't have to stir constantly. Add stock until the rice is al dente, about 18 minutes. Stir in the mushrooms, along with their juices and the Parmesan. Cook for 1-2 minutes. Adjust seasoning if needed.
  4. Serve garnished with chopped chives or extra Parmesan, if desired.
Recipe by white plate blank slate at https://whiteplateblankslate.com/mushroom-risotto/