Delicious and filling this mushroom risotto combines the health benefits of mushrooms and the decadence of risotto! Perfect for a one-bowl meal or as a side dish.
Total time
Servings
Ingredients
8-9 cups chicken or vegetable broth
3 tbsp extra-virgin olive oil
2 tbsp butter
1 onion, diced
1.5 lb mushrooms (a mix of your favorites)
2 cups arborio rice
½ cup dry white wine (can be omitted)
1 cup freshly grated Parmesan
Sea salt to taste
Freshly ground black pepper to taste
3 tbsp chopped fresh herbs
Steps
Warm broth in a saucepan over low heat.
Add 1 tbsp of olive oil to a large saucepan over medium-high heat.
Add onion & cook for 3-5 minutes, stirring often.
Add butter & mushrooms & cook for 3 minutes until soft – set aside.
Add 2 tbsp of olive oil & rice to saucepan, stirring to coat.
After rice has turned a golden color, pour in wine, stirring until wine is absorbed.
Start adding broth 1 cup at a time - stirring until broth is absorbed. Continue adding broth ½-1 cup at a time until absorbed – stirring constantly and the rice is tender but not overcooked – about 20-25 minutes.
Remove from heat & stir in the mushrooms & Parmesan.
Add salt & pepper to taste & garnish with chopped herbs.
