Mushroom Risotto

Rich, creamy mushroom risotto made in one pan and ready in 30 minutes. A perfect weeknight dinner or stunning side dish that anyone can make.Which direction do you like?

Course Main Course, Side Dish

Cuisine Italian

Prep Time 5

Cook Time 25

Servings

Calories 394kcal

Author Kylee Ayotte

Ingredients

6 cups vegetable stock
3 tablespoons butter divided
8 oz mushrooms
1 teaspoon thyme
1 teaspoon tarragon
salt and pepper
1 tablespoon olive oil
1 finely diced shallot
4 cloves minced garlic
1 cup arborio rice
1/4 cup dry white wine
1/2 cup parmesan cheese plus extra for serving

OPTIONAL

¼ cup fresh parsley

Instructions

Begin by heating 6 cups vegetable stock and keeping it warm.
Add 2 Tbs of the butter to the skillet, and melt. Add the chopped 8 oz mushrooms 1 teaspoon tarragon and 1 teaspoon thyme and cook until softened. Remove from the skillet and set aside. Season with salt and pepper if desired.
Add the remaining butter and 1 tablespoon olive oil to the skillet, and add 1 finely diced shallot , cooking until shallot begins to soften then add 4 cloves minced garlic and 1 cup arborio rice and stir to coat each grain in the butter/oil.
Add 1/4 cup dry white wine if using and continue to cook until it is absorbed into the rice.
Add 1 cup of the stock and cook, stirring regularly until the liquid is absorbed.
Continue adding stock 1 cup at a time and stirring regularly until you have used almost all of the stock.
Add the mushrooms back into the skillet, the last bit of stock.
Check the rice (it should be al dente - not mushy).
Remove from heat, add 1/2 cup parmesan cheese.
Garnish with ¼ cup fresh parsley, devour.

Notes

Stock quantity may vary. Aim for creamy and al dente, not mushy.
Use a wine you'd enjoy drinking, or substitute with extra stock.
Warm your stock before adding it to the pan.
Leftovers keep in the fridge for up to 3 days. Add a splash of stock when reheating.

Nutrition