Mushroom Risotto has been on my list foreverrrrrrrrrrrrrrrrrrrrrrr.
I tend to hold back on making mushroom dishes because my husband despises them, but sometimes I gotta give myself a little TLC.
This time, however, I was pleasantly surprised when he helped himself to two bowls of my Mushroom Risotto.
I then proceeded to ask him, “So how come you ate Mushroom Risotto today? Do you like mushrooms now?”
Him: “Nah, I was just hungry.”
Me (sad face): “So you didn’t like the dish?”
Him: “It was okay… the mushrooms weren’t that prominent so it was bearable.”
Well, I’ll tell you this, if you are a mushroom lover, make this ASAP, your arm may hurt after slaving off in front of the stove for an hour, but the results are well worth it.
I tried making this dish as healthy as I possibly could by incorporating only 1 tbsp of Extra Virgin Olive Oil and 1 tbsp of butter where most recipes called for a lot more. I also used low sodium vegetable stock instead of chicken stock, but you can always use low sodium chicken stock.
For a more enhanced butter risotto flavor, go ahead and add another tablespoon of butter if you’d like.
Serve with a glass of white. Enjoy!
NUTRITION: Mushrooms are a very good source of Vitamin B6 and Protein. Parmesan Cheese is a good source of Calcium and Protein. With that said, cheese is high in fat and saturated fat, and thus should be eaten in moderation. Chives are a good source of folic acid and fiber.
INGREDIENTS (makes 4 to 6 servings):
* note: since I used vegetable broth, this resulted in a yellowish color risotto, for a traditional risotto color in light brown, use chicken broth/stock.
- Trader Joe’s Organic Low Sodium Vegetable Broth – 7 cups (you can also use chicken stock)
- Extra Virgin Olive Oil – 1 tbsp
- Unsalted Butter – 1 tbsp
- Shallots – 2 (finely chopped)
- Cremini Mushrooms – 1 (10 ounce) box (sliced)
- Shitake Mushrooms – 2 (4 ounce) boxes (sliced)
- Garlic – 2 cloves (chopped)
- Black Pepper – 1/2 tsp
- salt to taste
- Arborio Rice – 2 cups
- Pinot Grigio White Wine – 1/2 cup
- Parmesan Cheese – 2/3 cup + more for garnish
- Fresh Chives – 1/4 cup (chopped) + more for garnish
1. Start by heating the vegetable broth/stock on low-medium heat. Feel free to use Chicken Stock if you prefer. Cover with a lid.
2. While the broth heats up, chop the shallots and garlic, and slice the mushrooms.
3. In a large pot on low-medium heat, heat up a tablespoon of EVOO and a tablespoon of butter.
4. Once hot, add the shallots and allow them to cook for about 4 minutes, until they turn golden brown.
5. Golden Brown – like this.
6. Now add all the mushrooms and garlic. Stir occasionally and cook for 15 minutes until all the water is evaporated.
7. In the meantime finely chop the chives and grate the Parmesan cheese. Set aside.
8. This is what you want after 15 minutes or so. Season with black pepper and a little salt to taste.
9. Now add the Arborio rice and cook for about 1 – 2 minutes. Stir every now and then else the rice will stick.
10. Add the white wine and cook for a couple minutes until almost evaporated.
11. Now check on the vegetable broth/stock. It should be simmering. Lower the heat all the way.
12. Add a cup of vegetable broth at a time to the Arborio rice. Keep stirring until the broth has evaporated and then proceed to add another cup of vegetable broth.
13. Since you have 7 cups of broth, you will add the broth 7 times to the rice. This entire process - ADD BROTH - STIR - ADD BROTH - STIR will take about 25-30 minutes.
14. Eventually the rice will cook and the risotto will increase in volume.
15. This is eventually what you want after 25 to 30 minutes. Now add 2/3 cup of cheese and a 1/4 cup of chives. Stir.
16. Garnish with chives and Parmesan cheese. Serve hot with a glass of white wine. So creamy and delicious!
TELL ME: Have you ever made risotto? What’s your favorite vegetable to add? I love mushrooms and asparagus!