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Easy Mushroom Risotto
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5 from 1 vote

Easy Mushroom Risotto

A recipe for easy vegetarian risotto filled with mushrooms!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course, Side Dish
Cuisine: American, Italian
Servings: 6 servings
Calories: 409kcal

Ingredients

  • 4 tablespoons butter divided use
  • 8 ounces sliced mushrooms of your choice cremini, shiitake, baby bella or button mushrooms all work well
  • 4 cups vegetable broth
  • ½ white onion diced
  • ½ teaspoon salt
  • 2 cloves garlic minced
  • 2 cups arborio rice
  • ½ cup white wine
  • 1 cup Parmesan cheese
  • truffle salt (optional)
  • diced chives for topping

Instructions

  • In a large skillet, add 2 tablespoons butter over medium-high heat.
  • Add mushrooms and cook until golden brown, about 15 minutes. Remove mushrooms from skillet and transfer to a clean plate.
  • While mushrooms are cooking, add vegetable broth to a pan and set it over medium-low heat.
  • Add remaining 2 tablespoons of butter to skillet over medium-high heat.
  • Add diced onion, season with salt, and cook until translucent, about 5-7 minutes.
  • Add garlic and cook one more minute.
  • Add arborio rice, stirring well to combine, and let it cook for 1 minute.
  • Add wine to the pan and stir to combine, cooking until it has absorbed.
  • Add the warm vegetable broth in ½ cup increments, stirring frequently and letting the rice absorb the liquid before adding more.
  • Once all of the broth has been used, stir in the cheese.
  • Top with mushrooms and chives and (optional) truffle salt.
  • Serve and enjoy!

Nutrition

Calories: 409kcal | Carbohydrates: 59g | Protein: 11g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 1152mg | Potassium: 269mg | Fiber: 2g | Sugar: 3g | Vitamin A: 697IU | Vitamin C: 1mg | Calcium: 214mg | Iron: 3mg