Description
Creamy Mushroom Risotto is the epitome of comfort food, making it the perfect addition to your Thanksgiving feast. This dish features velvety Arborio rice simmered with a medley of sautéed mushrooms, fragrant garlic, and rich Parmesan cheese. Each creamy spoonful brings warmth and nostalgia, transforming your holiday gathering into a culinary celebration. Simple yet elegant, this risotto is sure to impress family and friends alike.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups mixed fresh mushrooms (cremini and shiitake), sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Gather all ingredients and chop the onion and garlic while slicing the mushrooms.
- In a large pan over medium heat, add olive oil and sauté onions and garlic until translucent (3-4 minutes). Add mushrooms and cook until golden brown.
- Stir in Arborio rice, toasting for about 2 minutes until slightly transparent.
- Gradually add warm vegetable broth, one ladle at a time, stirring constantly until each addition is absorbed (about 20-25 minutes).
- Once creamy, remove from heat and stir in grated Parmesan cheese. Season with salt and pepper.
- Serve hot, garnished with additional cheese or fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 20mg