Creamy Vegetarian Mushroom Risotto

Introduction

Risotto is a labor of love, but the creamy, luscious texture is unparalleled. This vegetarian mushroom risotto harnesses the deep, earthy umami of cremini and shiitake mushrooms, brightened up by a splash of dry white wine.

Why You'll Love It

• Restaurant-quality dish right at home
• Deep, complex earthy flavors
• Naturally creamy without adding heavy cream

Ingredients

• 1.5 cups Arborio rice
• 1 lb Mixed mushrooms (cremini, shiitake), sliced
• 4-5 cups Vegetable broth, kept warm
• 1/2 cup Dry white wine
• 1 small Onion, finely chopped
• 2 cloves Garlic, minced
• 1/2 cup Parmesan cheese, grated
• 3 tbsp Olive oil
• 2 tbsp Butter

Equipment

• Large heavy-bottomed pan or Dutch oven
• Saucepan for broth
• Ladle

Instructions

1. Brown the mushrooms — In a large pan, heat 2 tbsp olive oil over medium-high heat. Add the mushrooms and cook until browned, about 5-7 minutes. Remove and set aside.
2. Sauté aromatics & toast rice — Lower heat to medium, add remaining oil and the onion. Cook until translucent. Add garlic and Arborio rice, toasting the rice for 2 minutes until the edges become slightly translucent.
3. Deglaze — Pour in the white wine and stir continuously until completely absorbed.
4. Add broth slowly — Add a ladle of warm broth, stirring constantly until absorbed. Repeat this process until rice is al dente and creamy (about 20-25 minutes).
5. Finish — Remove from heat. Stir in the butter, parmesan cheese, and the cooked mushrooms. Season to taste.

Tips

• Never rinse Arborio rice; you need the starch to create the creamy texture.
• Keep your broth simmering on the adjacent burner so it doesn't drop the temperature of the rice pan.

Variations

• Truffle Mushroom Risotto: Finish with a light drizzle of high-quality truffle oil right before serving.

Storage

Fridge: Store up to 3 days in an airtight container.

Freezer: Not recommended, texture will become mushy.

Reheat: Reheat stovetop with a splash of water or broth to loosen it up.

Nutrition (per serving)

• Calories: 420 kcal
• Fat: 18 g
• Carbs: 54 g
• Protein: 12 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 620 mg

FAQ