Creamy Mushroom Risotto with Garlic and Parmesan

Hearty, savory mushroom risotto perfect for meat-free nights

This creamy mushroom risotto is a deeply savory vegetarian dish that satisfies with its rich textures and umami-packed mushrooms. Perfect for a meat-free dinner, it combines tender arborio rice, garlic, and parmesan for a comforting meal.

Ingredients

• 500 g mixed mushrooms (sliced) (about 1 lb, sliced thinly)
• 250 g mixed mushrooms (quartered) (about 1/2 lb, quartered)
• 6 tbsp butter (divided)
• 2 tbsp olive oil
• 3 garlic cloves (minced, divided)
• 1 tsp salt (divided)
• 1 tsp black pepper (divided)
• 2 shallots (finely chopped (or substitute 1/2 onion))
• 1/4 cup dry white wine
• 1 1/4 cups arborio rice (uncooked)
• 5 cups vegetable broth (low sodium, warmed)
• 1/2 cup heavy cream (optional for extra creaminess)
• 1/2 cup parmesan cheese (finely grated)
• fresh parsley or chives (finely chopped for garnish)

Instructions

1. Heat 1 tbsp olive oil and 3 tbsp butter in a large heavy-bottomed pot over medium-high heat. Add half the sliced mushrooms and cook until golden and browned, about 4 minutes.
2. Add half the minced garlic, 1/2 tsp salt, and 1/2 tsp pepper to the mushrooms, stirring for another 1-2 minutes until fragrant and golden. Remove mushrooms to a bowl.
3. Repeat the mushroom cooking process with the remaining mushrooms and garlic, then set aside with the first batch.
4. Lower the heat to medium. In the same pot, melt 3 tbsp butter and add the shallots. Cook until softened and translucent, about 2 minutes, taking care not to brown them.
5. Pour in the white wine and simmer for 2 minutes, scraping the bottom of the pot to deglaze and reduce the liquid mostly.
6. Add the arborio rice and stir for 1 minute to coat the grains and start toasting them lightly.
7. Ladle in about 1.5 cups of warmed vegetable broth, stir, and let the rice absorb the liquid for about 3 minutes, stirring occasionally.
8. Continue adding broth in 1.5 cup increments, stirring every few minutes, until the rice is tender and creamy but still has a slight bite, about 10 minutes total for all the broth to be absorbed.
9. Stir in the cream (if using) and remaining butter vigorously to enrich the risotto’s texture.
10. Mix in the grated parmesan cheese, adjust seasoning with the remaining salt and pepper to taste, and fold in half the cooked mushrooms gently.
11. Warm the reserved mushrooms if needed, then serve the risotto topped with these mushrooms and a sprinkle of fresh parsley or chives and extra parmesan.

Nutrition

This recipe works out to about 450 calories per serving. For the full breakdown, protein, carbs, and fat included, save it in the Forkful app: nutrition is calculated automatically from the ingredient list.

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