Easy Mushroom Risotto Recipe!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats and is a great substitute.

Grab four cups of chicken stock and place it in a medium pot over medium-high heat to bring it to a boil.

Prepare 10 ounces of shiitake mushrooms by slicing them thinly.

Chop two medium to large shallots finely.

In a Dutch oven, add two tablespoons of butter and two tablespoons of olive oil over medium heat.

Once the butter is melted, add the chopped shallots and cook, stirring frequently for about two minutes until tender.

Add the sliced mushrooms to the pot and cook, stirring occasionally for five to seven minutes until they change color and soften.

Add one cup of arborio rice to the pot and stir to coat with the butter and oil, cooking for three to four minutes until the rice is translucent.

Pour in one cup of dry white wine and cook until the wine is completely absorbed, stirring frequently.

Reduce heat to medium-low and begin adding the hot chicken stock one ladle at a time, stirring frequently until each addition is absorbed before adding the next.

Continue this process until the rice is creamy and al dente, which should take about 18-20 minutes.

Stir in half a cup of grated Parmesan cheese, half a teaspoon of cracked black pepper, and one teaspoon of kosher salt to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens