How to make Creamy Mushroom Risotto

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

white wine

🥗Healthier: broth

💰Cheaper: apple cider vinegar

Broth maintains moisture without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness.

arborio rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is a protein-rich alternative.

Warm up chicken broth in a pot and keep it warm while making the risotto.

Heat about 1 tablespoon of olive oil in a pan until shimmering.

Add 1/2 small onion, finely chopped, and sauté until tender and translucent.

Add 1 shallot, finely diced, and 1 clove garlic, minced; cook for a few minutes until fragrant.

Add 8 ounces of sliced mushrooms and 2 sprigs of thyme; cook for about 4-5 minutes until mushrooms are wilted.

Add 1/2 tablespoon of butter to the pan and let it melt with the mushroom mixture.

Once the mushrooms are cooked down, prepare to add the rice.

Add 1 cup of arborio rice to the pan and stir to coat with the mixture.

Pour in 1/4 cup of dry white wine; stir until absorbed.

Gradually add chicken broth, one cup at a time, stirring constantly until absorbed before adding more; this process takes about 20-25 minutes.

Once the rice is creamy and al dente, stir in 1/4 cup of grated parmesan cheese until melted and creamy.

Season with salt and black pepper to taste.

Garnish with parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens