Looking for a delicious and nutritious recipe? Look no further than this rustic mushroom risotto! This dish is perfect for a winter meal, and it's packed full of flavor. Mushrooms are a great source of antioxidants, and they add a rich and earthy flavor to the risotto. Plus, this recipe is easy to follow and doesn't require any complicated ingredients. So what are you waiting for? Give this rustic mushroom risotto a try today!

Important to use fresh mushrooms

The Mushroom risotto recipe is a delicious and nutritious way to enjoy mushrooms. This recipe uses Arborio rice, which is short grain rice that is commonly used in risottos. The rice is cooked in a vegetable broth and then mixed with mushrooms, parmesan cheese, and butter. This dish can be served as a main course or as a side dish. It is important to use fresh mushrooms for this recipe so that the flavors can really stand out. I would also recommend using a good quality Parmesan cheese. If you are looking for an impressive yet easy-to-make mushroom risotto recipe, look no further. This dish is sure to satisfy even the pickiest of eaters.

Packed with flavors

Rustic Mushroom Risotto is a delicious and nutritious recipe. Packed with flavors of mushrooms, Parmesan cheese, and white wine, this dish is sure to please even the pickiest of eaters. Plus, it's incredibly easy to make and can be on the table in under an hour.

One of the things I love most about Mushroom risotto is that it's so versatile. You can really use any type of mushroom you like or have on hand. I also love how creamy and rich it is without being heavy or overly filling. This particular recipe calls for Portobello mushrooms, but feel free to use cremini, oyster, or even white button mushrooms.

It's perfect for beginner cooks

Another great thing about this Mushroom risotto recipe is that it's perfect for beginner cooks. If you've never made risotto before, don't be intimidated. It's actually quite simple to make. Just be sure to follow the instructions carefully and take your time so that the rice doesn't stick to the bottom of the pot.

The key to any good Mushroom risotto is in the quality of the ingredients used. Be sure to use a good quality Parmesan cheese and a dry white wine. I also like to add a bit of fresh thyme to my risotto for an extra boost of flavor.

If you're looking for a quick and easy weeknight meal, look no further than this Rustic Mushroom Risotto. It's packed with flavor, nutritious, and easy to make.

Ingredients

4 cup chicken or vegetable broth, heated
1 tablespoon olive oil
3 tablespoon unsalted butter, divided
3 cloves garlic, peeled and finely minced
½ medium yellow onion, finely chopped
4 oz. baby Portobello mushrooms, cleaned and sliced
4 oz. white mushrooms, cleaned and sliced
1 teaspoon dried thyme
Sea salt and black pepper, to taste
1 cup Arborio rice
½ cup dry white wine
½ cup Parmesan cheese, freshly grated
2 teaspoon fresh rosemary leaves, finely chopped

Directions

Step-by-step instructions

In a small saucepan, heat chicken or vegetable broth until hot. Reduce heat to simmer and keep warm.
Add olive oil, one tablespoon of butter, and garlic to a large, high-sided skillet. Turn heat to medium and sauté for approximately one minute, or until garlic softens.

Add onion and sauté for 2 minutes before adding the sliced mushrooms and dried thyme. Cook until mushrooms soften and release liquid, approximately 4-5 minutes. Remove from heat and season with salt and black pepper, to taste. Transfer to a bowl and set aside.

Return pan to heat and add remaining butter. Add Arborio rice and sauté until thoroughly coated approximately 1-2 minutes. Add white wine and stir constantly until the wine is completely absorbed.

Add one cup of warm broth to the pan and stir constantly until it is completely absorbed. Repeat with remaining broth, one cup at a time, until it is all incorporated and the rice has achieved a rich, creamy consistency, approximately 25-30 minutes. (For a creamier texture, add more broth until the desired results are achieved).

Remove from heat and stir in the freshly grated Parmesan cheese and fresh rosemary. Add mushrooms and stir until thoroughly combined. Season with salt and black pepper, to taste.

Transfer to a serving dish and garnish with additional Parmesan cheese and fresh rosemary, if desired. Serve immediately. Enjoy!

Rustic Mushroom Risotto

Author: wellness sleuth

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Description

Ingredients

Scale

- 4 cup chicken or vegetable broth, heated
- 1 tablespoon olive oil

- 3 tablespoon unsalted butter, divided
- 3 cloves garlic, peeled and finely minced
- ½ medium yellow onion, finely chopped

- 4 oz. baby Portobello mushrooms, cleaned and sliced
- 4 oz. white mushrooms, cleaned and sliced
- 1 teaspoon dried thyme

- Sea salt and black pepper, to taste
- 1 cup Arborio rice
- ½ cup dry white wine

½ cup Parmesan cheese, freshly grated
2 teaspoon fresh rosemary leaves, finely chopped

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Instructions

- In a small saucepan, heat chicken or vegetable broth until hot. Reduce heat to simmer and keep warm.
- Add olive oil, one tablespoon of butter, and garlic to a large, high-sided skillet. Turn heat to medium and sauté for approximately one minute, or until garlic softens.

Add onion and sauté for 2 minutes before adding the sliced mushrooms and dried thyme. Cook until mushrooms soften and release liquid, approximately 4-5 minutes. Remove from heat and season with salt and black pepper, to taste. Transfer to a bowl and set aside.

Return pan to heat and add remaining butter. Add Arborio rice and sauté until thoroughly coated approximately 1-2 minutes. Add white wine and stir constantly until the wine is completely absorbed.

- Add one cup of warm broth to the pan and stir constantly until it is completely absorbed. Repeat with remaining broth, one cup at a time, until it is all incorporated and the rice has achieved a rich, creamy consistency, approximately 25-30 minutes. (For a creamier texture, add more broth until the desired results are achieved).

Remove from heat and stir in the freshly grated Parmesan cheese and fresh rosemary. Add mushrooms and stir until thoroughly combined. Season with salt and black pepper, to taste.