Easy Mushroom Risotto

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine offers similar flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness.

arborio rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious, while white rice is more affordable.

Heat olive oil in a thick pan over medium heat.

Add chopped shallots and leeks, and sprinkle with a little salt, sautéing until wilted.

Clean and chop shiitake, oyster, cremini, and button mushrooms, discarding tough stems.

Add chopped mushrooms to the pan and cook until they shrink and are tender.

Add arborio rice to the pan, toasting the kernels in the oil for a few minutes until they are coated and dry.

Pour in white wine and let it absorb into the rice, ensuring the alcohol dissipates.

Prepare vegetable stock from the remnants of leeks and mushrooms, keeping it hot on the stove.

Begin adding hot vegetable stock to the rice, just enough to cover it, stirring frequently and allowing it to absorb before adding more.

Season with salt as needed during the cooking process.

Continue adding stock and stirring until the rice is creamy and cooked to your desired consistency, about 18-20 minutes total.

Remove from heat and stir in cubes of room temperature butter and grated parmesan cheese until melted and creamy.

Serve immediately, garnishing with additional parmesan cheese and letting guests serve themselves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens