Creamy Mushroom Risotto Made Easy

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.

Thinly slice 1 pound of cremini mushrooms.

Dice about 1/2 cup of shallots (or use white onion if shallots are unavailable).

In a saucepan over medium-low heat, add 6 cups of low-sodium chicken broth.

In a large pot over medium heat, add a splash of extra-virgin olive oil.

Add the sliced mushrooms, season with a pinch of salt and black pepper, and sauté for about 6 to 7 minutes until soft and tender.

Remove the mushrooms from the pot and set them aside.

Add about 2 tablespoons of extra-virgin olive oil to the pot.

Add the diced shallots and sauté for about 2 minutes.

Add 1.5 cups of arborio rice and toast the rice for about 3 to 4 minutes until it turns golden brown.

Add a splash of dry white wine and cook until the alcohol evaporates.

After the wine has evaporated, add about 1/2 cup of the simmering chicken broth.

Continue adding the chicken broth about 1/2 cup at a time, stirring in between and letting the rice absorb all the liquid.

This process should take about 30 minutes to add all 6 cups of chicken broth.

When the last of the chicken broth is added, bring the mushrooms back into the pot and stir.

Add 4 tablespoons of unsalted butter and 1/3 cup of freshly grated Parmesan cheese, mixing until the butter is completely melted.

Turn off the heat and serve, garnishing with fresh parsley and freshly grated Parmigiano-Reggiano.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens