Mushroom risotto is a recipe from Italian cuisine. It has an unmatchable taste when it comes to the authenticity of Italian dishes. It is a mouthwatering dish that has a delicious taste and some healthy ingredients that end up giving exciting flavors.
The slow-cooked mushroom risotto is a creamy dish that has some unique flavors and fresh ingredients that makes it suitable for everyone. It’s healthy and has all the necessary nutrients along with the goodness of mushrooms. Mushrooms have a great health quotient and are known for their various medicinal properties. They contain riboflavin that is known for its properties of keeping your heart healthy and fit.
To make mushroom risotto, heat oil in a pot and cook onions in it. Then, add butter, garlic, mushrooms, bay leaf, and thyme to it cook. Add salt and pepper to it and set it aside. Now, add the remaining butter, wine, and arborio rice to the pot and cook. Lastly, add chicken broth to the pot and cook the rice. Add the cooked mushrooms back and garnish with parmesan, peas, and parsley.
Don’t have mushrooms? Here is a list of mushroom substitutes for you. This is just a snippet of the recipe. Find the complete recipe below. There are other main course recipes on our blog as well that you should also check.
1. Three Bean Baked Beans– The three bean baked beans are made with, as the name suggests, three different types of beans. It also has different sauces and spices that give it the perfect taste and tang.
2. Kabocha Squash– Kabocha squash is a Japanese version of squash that is quite heavy and dark in size and color. The recipe is short and can be made within a few minutes.
3. Moussaka– This moussaka is an emotion that directly connects you with Greece without even knowing about that region. This preparation is made using the best quality ingredients that are delicious as well.
4. Garlic Mushrooms on Toast– Mushroom on toast is a yummy topping of these your favorite ingredient; cooked with aromatic spices. A little, quick bread pizza to give you a tummy-filling supper.
Mushroom Risotto Recipe
- Medium Saucepan
- Large Pot
- 1 Onion (chopped)
- 2 cups Arborio Rice
- 1 lb. Button Mushrooms (sliced)
- 1 Bay Leaf
- 1 cup Parmesan (freshly grated)
- ¾ cup Frozen Peas
- 2 teaspoons Fresh Parsley
- 2 cloves Garlic (minced)
- 2 teaspoons Butter
- 8 cups Chicken or Vegetable Broth
- 1 teaspoon Olive Oil
- ½ cup White Wine
- A pinch Kosher Salt
- 4 sprigs Thyme
- Take a medium saucepan and keep it over medium heat. Add chicken broth to it and simmer it. Turn the heat to low.
- Now, in a large pot, add some oil and heat it. Add onions to it and cook them for about 5 minutes until they turn translucent in color.
- Add some butter, garlic, mushrooms, bay leaf, and thyme to the pot. Cook it until the mushrooms are soft and turn golden brown in color. Season with some salt and pepper. Set the cooked mushrooms.
- In the same pot now, add the remaining butter. Also, add Arborio rice to it and stir it constantly. Keep stirring and cooking until you feel the rice grains are coated properly. You have to cook it until the wine gets completely absorbed.
- With a spatula or ladle, add some broth to the pot and stir it and wait until the whole liquid is absorbed by the rice. Check if the rice has cooked properly or not and add more broth if you need it.
- Add those mushrooms back to the rice and garnish with parmesan cheese, peas and some parsley. Serve it hot.