Easy Mushroom Risotto
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
- 2 Tbsp olive oil divided, 30 mL
- 4 cups mixed wild mushrooms
- 2 medium shallots finely chopped
- 2 cloves garlic minced
- 1 ½ cups arborio rice
- ½ cup white wine optional 120 mL
- 6 cups warm vegetable broth 1.4 L
- ½ cup grated parmesan cheese 110 g
- 2 Tbsp butter
- Salt and pepper to taste
Cook Mushrooms: Heat 1 Tbsp olive oil over medium heat in a large pot. Add mushrooms and cook until they begin to sweat (release their moisture), about 5 minutes. Remove mushrooms from pan.
Toast Rice: Heat remaining 1 Tbsp olive oil in the pan over medium heat. Add shallots and garlic, cooking until shallots are translucent and soft, about 3 minutes. Add dry rice and cook, stirring frequently, for about 2 minutes, or until the rice is slightly opaque on the outside but uncooked on the inside.
Cook Rice: Add wine to the pot and simmer until wine has completely been absorbed. Slowly add the vegetable broth, adding ½ cup at a time. Wait until broth has completely absorbed before adding another ½ cup, continuing this process until rice is cooked through. Begin tasting the rice after 10 minutes or so. Once it is al dente (a little bit chewy), stop adding broth (you may not need the full amount).
Serve: Stir in parmesan, butter, and mushrooms. Taste and add salt and pepper to suit your liking.
Serving: 4generous servings | Calories: 561kcal | Carbohydrates: 63.1g | Protein: 23.9g | Fat: 21.5g | Saturated Fat: 9.4g | Cholesterol: 35mg | Sodium: 1530mg | Potassium: 682mg | Fiber: 1.6g | Sugar: 2.6g | Calcium: 230mg | Iron: 5.9mg