Mushroom Risotto
Hearty mushrooms, sharp parmesan cheese, and decadent rice combine in this mushroom risotto to create a creamy dish that will be a hit with any crowd.
Servings: 4
Ingredients
- 3 tablespoons salted butter
- 1 pound sliced mushrooms see notes
- 1 teaspoon olive oil
- 2 cups arborio rice
- 4 cups beef broth
- 1 cup water
- 1 cup freshly grated parmesan cheese
- 1/2 teaspoon dried thyme
- 1 teaspoon garlic powder
Instructions
- In a large pan, melt the butter over medium heat. Once the butter has completely melted, add your mushrooms and cook for 5-7 minutes, or until the mushrooms are soft and tender.
- Transfer the mushrooms to a bowl and set them aside. Add the olive oil and rice to the pan. Cook the rice for 2 minutes and then add the beef broth one cup at a time. Allow the rice to fully absorb the rice before adding another cup. Once the broth is gone, add the water and allow the rice to fully absorb it.
- Stir in the parmesan cheese, thyme, garlic, and mushrooms until the cheese is fully incorporated into the risotto.
- Serve and enjoy!
Notes
- This risotto is great topped with a little extra parmesan cheese or some freshly squeezed lemon juice.
- If you do not have beef broth you can use chicken broth instead.
- Store your leftover risotto in an airtight container in the fridge for up to 4 days. The risotto is best reheated on the stovetop. Simply pour the leftovers into a pan and warm over medium-high heat until the leftovers are hot.
- You can use whatever sliced mushrooms are available at your local grocery store. We tend to switch between baby bella and white mushrooms.
- It is important to slowly add the liquid and give the rice time to absorb the moisture so it is not overwhelmed. This is key to getting a soft, fluffy risotto.
Nutrition
Serving: 1 of 4 servings | Calories: 588kcal | Carbohydrates: 86g | Protein: 21g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 40mg | Sodium: 1847mg | Potassium: 387mg | Fiber: 6g | Sugar: 3g | Vitamin A: 462IU | Vitamin C: 0.1mg | Calcium: 333mg | Iron: 6mg
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