Creamy Mushroom Risotto {Easy to Make}


Mushroom Risotto is easy to make and the recipe below will make you seem like a chef!

Short-grain rice is cooked on the stovetop (while stirring) with broth. It’s flavored with mushrooms and parmesan cheese for an irresistible creamy dish. Perfect as a side dish or a meatless main!

Mushroom Risotto in a bowl

Risotto is a simple Italian dish that consists of rice cooked to a creamy consistency (without cream) by adding small bits of warm broth and stirring frequently. The stirring releases starches which make the rice creamy and delicious!

Rice for Risotto

To make a great risotto, you need the right kind of rice.

Arborio rice is often used for risotto because, as it cooks, it releases starch creating a creamy consistency. While this recipe is easy to make it requires a bit of time at the stove as it should be stirred very frequently while warm broth is added in small amounts.

Of course, you can use any rice you have on hand (except instant or minute rice) but the result will not have the same creamy texture.

Arborio Rice can be found with the regular rice in most grocery stores or it can be ordered online at Amazon.

Mushroom Risotto ingredients in a pot and bowls

Tips for Perfect Creamy Risotto

Risotto can seem intimidating since we often enjoy it at fancy restaurants but to be honest, it’s pretty easy! Here are a few tips for success.

    • Precook veggies/mushrooms When adding veggies to risotto, you want to heat everything through but the veggies should be pre-cooked.
    • Toast the Rice Just like grilled chicken or the brown bits at the bottom of a beef stew, brown = flavor. Toast the rice slightly in olive oil for the best flavor (not too dark, just a bit golden).
    • Heat the Broth Broth will be added bit by bit but it should be heated. Keep a second pot on the stove or heat in the microwave. If the broth is not warm, it stops the cooking process each time you add some.
    • Stir Frequently Stirring helps release starches resulting in a creamy dish.
    • Add Broth in Small Doses Add broth, allow it to evaporate (while frequently stirring), and then add a bit more. It takes a bit of time but it’s easy to make!

Feeling Fancy?

If you’ve ever had truffle (the mushroom not the chocolate) in a restaurant you know that it comes with a hefty price tag!

The great news is that truffle oil isn’t that expensive and a tiny bit goes a long way, you literally just need a dash or a drizzle! A bottle can flavor countless meals.

I purchased a bottle of truffle oil spray and it lasted well over a year. Spray it on rices, pastas or even frozen french fries just before serving to turn them into a gourmet treat!

Mushroom Risotto ingredients in a pot

To Make Ahead

You can make risotto ahead of time, simply cook it about halfway and then cool. Before serving, continue cooking and proceed with the recipe until the rice is tender and creamy.

What to Serve with Mushroom Risotto

Just like a mushroom pasta dish, this risotto is a rich, creamy and full of flavor!

As a Main Dish: A crisp salad with a bright, tangy vinaigrette is a favorite.

As a side dish: Serve it with a simple oven-baked chicken breast to really let the risotto shine! Add a simple dish of roasted broccoli or asparagus.

Mushroom Risotto in a pot

Got Leftovers?

Keep leftover risotto can be kept in the fridge and reheated in the microwave or on the stovetop.

  • To Reheat: Add a little bit of milk or broth to the leftovers as you reheat it and stir until it is creamy again.
  • To Freeze: Store in an airtight container. Let thaw in the fridge and then reheat following the directions above.

Pro Tip: Turn the leftovers into a complete meal by adding in some cooked chicken, steamed broccoli, and a handful of frozen peas.

Easy Rice Side Dishes

Mushroom Risotto

Mushroom risotto is a gourmet side dish that is so easy to prepare!

Follow Spend with Pennies on Pinterest

  • Warm the broth in the microwave.

  • Add olive oil and mushrooms to a pan over medium-high heat. Cook until mushrooms are softened, about 5 minutes. Set aside.

  • Add butter and onions to a saucepan, cook until tender, about 3-4 minutes. Stir in rice and cook until rice starts to lightly brown, about 5 minutes.

  • Add wine and cook until evaporated while stirring. Add warmed broth ½ cup at a time stirring until evaporated after each addition. This will take about 20 minutes.

  • Stir in mushrooms with any juices, parmesan cheese (reserve a couple of tablespoons for garnish) and parsley. Taste and add salt & pepper as needed. Garnish with fresh herbs as desired.

It is important that the broth you add is heated.
Optional add in 1/2 cup defrosted peas along with the mushrooms at the end.

Calories: 358, Carbohydrates: 46g, Protein: 11g, Fat: 13g, Saturated Fat: 6g, Cholesterol: 22mg, Sodium: 831mg, Potassium: 586mg, Fiber: 3g, Sugar: 3g, Vitamin A: 247IU, Vitamin C: 15mg, Calcium: 109mg, Iron: 3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword mushroom risotto

Course Side Dish

Cuisine American

Mushroom Risotto in a bowl with writing
Mushroom Risotto with parmesan cheese and parsley with writing
Bowl of Mushroom Risotto with a title





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