CategoryMain Courses, Pasta, Vegetarian
Vegetarian Mushroom Risotto is a creamy and comforting Italian dish made with Arborio rice, rich mushrooms, Parmesan cheese, and fresh herbs. Slow-cooked to perfection, this dish is a delicious meat-free option that’s perfect as a main course or side dish.
For the Risotto
1 ½ cups Arborio rice
4 cups vegetable broth (kept warm)
½ cup dry white wine (optional)
2 tbsp olive oil
2 tbsp unsalted butter
1 small onion (finely chopped)
2 cloves garlic (minced)
8 oz cremini or button mushrooms (sliced)
½ tsp salt
¼ tsp black pepper
½ tsp dried thyme or 1 teaspoon fresh thyme
½ cup grated Parmesan cheese
¼ cup heavy cream or more butter (optional for extra creaminess)
2 tbsp fresh parsley (chopped, for garnish)
Sauté the Mushrooms
1
- Heat the Oil and Butter:
- In a large skillet or pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat.
- Cook the Mushrooms:
- Add the sliced mushrooms and cook for 5-7 minutes until they are golden brown and tender.
- Season and Set Aside:
- Add salt, black pepper, and thyme. Remove half of the mushrooms for garnish later.
Cook the Risotto
2
- Sauté Aromatics:
- In the same pan, add 1 tablespoon olive oil and sauté the chopped onion for 3 minutes until soft.
- Add minced garlic and cook for another 30 seconds.
- Toast the Rice:
- Stir in the Arborio rice and cook for 1-2 minutes, stirring constantly, until the edges become translucent.
- Deglaze with Wine (Optional):
- Pour in the white wine and let it cook for 2 minutes until mostly absorbed.
Add the Broth
3
- Start Adding Warm Broth:
- Add 1 ladle (about 1/2 cup) of warm vegetable broth to the rice.
- Stir constantly until the liquid is mostly absorbed.
- Repeat the Process:
- Continue adding broth one ladle at a time, stirring frequently, until the rice is creamy and tender. This takes 20-25 minutes.
Finish the Risotto
4
- Stir in the Cooked Mushrooms:
- Add the reserved mushrooms back into the risotto.
- Add Parmesan and Butter:
- Stir in grated Parmesan and 1 tablespoon butter (or cream) for extra richness.
- Adjust Seasoning:
- Taste and adjust with salt and black pepper if needed.
Serving Suggestions
5
- Plate the Risotto:
- Serve immediately on warm plates.
- Garnish:
- Top with reserved sautéed mushrooms, fresh parsley, and extra Parmesan.
- Pair with:
- A glass of white wine, garlic bread, or a crisp green salad.
Pro Tips
6
- Use Warm Broth: Keeping the broth warm ensures even cooking.
- Don’t Rush: Stirring slowly and adding broth gradually creates the perfect creamy texture.
- Make It Vegan: Use vegan butter and nutritional yeast instead of Parmesan.
Ingredients
For the Risotto
1 ½ cups Arborio rice
4 cups vegetable broth (kept warm)
½ cup dry white wine (optional)
2 tbsp olive oil
2 tbsp unsalted butter
1 small onion (finely chopped)
2 cloves garlic (minced)
8 oz cremini or button mushrooms (sliced)
½ tsp salt
¼ tsp black pepper
½ tsp dried thyme or 1 teaspoon fresh thyme
½ cup grated Parmesan cheese
¼ cup heavy cream or more butter (optional for extra creaminess)
2 tbsp fresh parsley (chopped, for garnish)
Directions
Sauté the Mushrooms
1
- Heat the Oil and Butter:
- In a large skillet or pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat.
- Cook the Mushrooms:
- Add the sliced mushrooms and cook for 5-7 minutes until they are golden brown and tender.
- Season and Set Aside:
- Add salt, black pepper, and thyme. Remove half of the mushrooms for garnish later.
Cook the Risotto
2
- Sauté Aromatics:
- In the same pan, add 1 tablespoon olive oil and sauté the chopped onion for 3 minutes until soft.
- Add minced garlic and cook for another 30 seconds.
- Toast the Rice:
- Stir in the Arborio rice and cook for 1-2 minutes, stirring constantly, until the edges become translucent.
- Deglaze with Wine (Optional):
- Pour in the white wine and let it cook for 2 minutes until mostly absorbed.
Add the Broth
3
- Start Adding Warm Broth:
- Add 1 ladle (about 1/2 cup) of warm vegetable broth to the rice.
- Stir constantly until the liquid is mostly absorbed.
- Repeat the Process:
- Continue adding broth one ladle at a time, stirring frequently, until the rice is creamy and tender. This takes 20-25 minutes.
Finish the Risotto
4
- Stir in the Cooked Mushrooms:
- Add the reserved mushrooms back into the risotto.
- Add Parmesan and Butter:
- Stir in grated Parmesan and 1 tablespoon butter (or cream) for extra richness.
- Adjust Seasoning:
- Taste and adjust with salt and black pepper if needed.
Serving Suggestions
5
- Plate the Risotto:
- Serve immediately on warm plates.
- Garnish:
- Top with reserved sautéed mushrooms, fresh parsley, and extra Parmesan.
- Pair with:
- A glass of white wine, garlic bread, or a crisp green salad.
Pro Tips
6
- Use Warm Broth: Keeping the broth warm ensures even cooking.
- Don’t Rush: Stirring slowly and adding broth gradually creates the perfect creamy texture.
- Make It Vegan: Use vegan butter and nutritional yeast instead of Parmesan.
Notes
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