loveandlemons4.9
Mushroom Risotto
This mushroom risotto recipe is a delicious, elegant vegetarian main dish! It's rich and creamy, made with white wine, fresh herbs, and Parmesan cheese*.
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●dutch oven
- ●oven
📝 Preparation Steps
1
Heat 2 tablespoons of the olive oil in a Dutch oven or large, deep skillet over medium heat. Add the mushrooms, ½ teaspoon of the salt, and several grinds of pepper and toss to coat. Cook, stirring only occasionally, for ⏱️ 8 minutes, or until soft and browned. Remove from the pan and set aside. Work in batches if necessary.
2
Wipe out the pan and return it to the heat. Add the remaining 2 tablespoons olive oil, the onion, and the remaining ¼ teaspoon sea salt. Cook, stirring occasionally, for 5 to ⏱️ 8 minutes, or until softened. Stir in the garlic, thyme, and rice. Let cook for ⏱️ 1 minute, then add the wine. Stir and cook for 1 to ⏱️ 3 minutes, or until the wine cooks down.
3
Add the broth ¾ cup at a time, stirring constantly and allowing each addition of broth to be absorbed before adding the next. With the final addition of broth, stir two-thirds of the sautéed mushrooms into the risotto. Cook until the risotto is creamy and the rice has a slight al dente bite. Stir in the cheese and season to taste.
4
Top with the remaining sautéed mushrooms, garnish with parsley, and serve with more grated cheese, if desired.
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