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 tablespoon of Extra Virgin Olive Oil and 1 tablespoon 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 – ½ tsp
- salt to taste
- Arborio Rice – 2 cups
- Pinot Grigio White Wine – ½ cup
- Parmesan Cheese – ⅔ cup + more for garnish
- Fresh Chives – ¼ 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 ⅔ cup of cheese and a ¼ 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!
Looks tempting... But is there any alternate for wine? Also can it be cooked with normal rice also?
Akila - don't think there is an alternate for wine, sorry! If you really can't use wine, I would just increase the amount of vegetable stock, but the flavor will be altered. Again, I haven't tried this with regular rice, but Arborio rice contains a lot of starch, hence why this is dish is so creamy. Good luck!
Sapana Behl says
Wow , so colorful risotto !
Thanks Sapna, hope you try it.
Nilu A says
Flavorful risotto.. Worth-trying.. Loved it Honey 🙂
Thanks Nilu, hope you do.
YUM! I love risotto, especially mushroom. I've made it a few times in the past and just wish that it wasn't so labor-intensive (in terms of stirring)! Along with mushroom, broccoli and cheddar are a fab risotto combo! I love how creamy the texture of arborio rice is, even without the addition of butter.
Love mushroom risotto too. It's quite labor intensive, agreed. Oooh.. mushroom broccoli cheddar sounds nice... so smart. True, I could have probably omitted the butter, but wasn't sure how it would turn out. 🙂
Eva @ Eva Bakes says
What a gorgeous risotto!
Thanks Eva. Hope you try it.
Risotto has been on my must make list FOREVER! I need to try this out asap. I think Vishnu and I would both enjoy it!
Hope you try it out Parita, it takes 1 hour to make, you guys would love it.
This looks to good! I have never been brave enough to make Risotto. Love the colour!
Thanks Sejal.. don't shy away from it, it's super easy, just a lot of stirring.
This looks really good. Maybe one day I will find the time to make risotto; I do love it! Glad your husband liked it 🙂
Thanks Laura.. hope you do. My husband thought it was okay, but he doesn't like mushrooms. Strange!
I love risotto and I can only imagine how delicious this must be since it's made with all those yum mushrooms!
Thanks Asmita... I wish I added porcini mushrooms but they are so hard to find.
im too intiminated to make it but its on my list as well. I would love to try this light version of yours 🙂
Don't be intimidated Dixya.. it's super easy, just a lot of stirring. 🙂
Mr. & Mrs. P says
One of our favorite dishes!!!! Looks so creamy!!!
Thanks Mr. and Mrs. P! Enjoy Paris!
I love a good risotto, but every time I make it it comes out too rich. I'll need to try yours!
Yeah.. mine was pretty rich given that I only added 1 tbsp of butter, I think the rice is super creamy. I couldn't add more butter. 🙂
Anne ~ Uni Homemaker says
I adore mushroom risotto and love your lightened version of it! This looks absolutely mouthwatering Honey, great post!
Thanks Anne.. hope you try it. Love lightened stuff that tastes good.
Georgia | The Comfort of Cooking says
Oh yes! One of my favorite meals lightened up? This is brilliant!
Thanks Georgia, love it too.. I always order it when I see it on the menu.
Guru Uru says
Your mushroom risotto looks stunning my friend, so delicious and colourful 😀
And healthy too!
Thanks guru.. the color didn't turn out the way I wanted, but close... should have used Chicken Stock.
My boyfriend hates rice and mushrooms...so now sure how I can sneak this by him. But I"m certainly going to try!
Lol.. mushrooms, ok, but rice? Really? Yeah, that's gonna be pretty tough, maybe you can lie and say it's pasta.
Alexis @ Hummusapien says
I'm all over this...from the parm at the end to the glass of white wine! I've actually never made risotto but I love love love mushrooms so I may have to try this ASAP!
I loveeeeeeeee mushrooms like there is no tomorrow, I don't get how people don't like them especially when sauteed in oil or butter. Thanks!
Kiran @ KiranTarun.com says
I've never made risotto!! What is wrong with me? 😀 And mushrooms are a favorite over here. This looks so yummy, Nisha 🙂
Kiran.. you're outdoing yourself by taking amazing pictures, that's why! Love mushrooms too.. hope you make this soon and take some drool worthy pics.
Natalie G says
Drool. I love risotto, especially mushroom risotto! I have never made it myself but this one looks like a great start thanks to your helpful pictures!
Me too.. love mushrooms, plus asparagus. Thanks! Hope you try it.
OMG I used to LOVE the Trader Joe's mushroom risotto, but it's so high in sodium I stopped buying it. When I'm ready for a lot of chopping I'm gonna make this for dinner sometime haha
I find their risotto so salty, I only bought it once. Let me know when you are ready to chop and how it goes. 🙂
Amelia grace says
I'm a regular Mushie risotto maker- love it. Still have never used wine in it, but worth a try. Mice recipe!
It definitely tastes amazing with wine, but I have never tried it without wine. 🙂
Shumaila @ The Novice Housewife says
My husband also is not particularly fond of mushrooms but he is getting around his hate for the vegetable. This risotto sounds good. The only time I made risotto was two years back and the cooking wine I used had a high sodium content and on top of it I added salt, so it did not turn out great at all. Not tried ever since because of the failed attempt the first time. I should try making it again though!
Oh wow, would never have thought wine has a high sodium content. Yeah, definitely worth another shot, so good.
Sarah @ Snixy Kitchen says
Ha! I love sneaking mushrooms into dishes with self-proclaimed mushroom-haters. This risotto looks divine!
I know.. if you chop them up really fine, no one can tell it's mushrooms. Thanks Sarah, hope you try it.
Mushrooms Canada says
Love the mushroom mixture that has gone into this dish- the textures would be amazing! Thanks for sharing this creamy recipe...
Thanks Shannon. It's indulgent without too much fat. Love it.
Hy.... I love this post Admin. Very yamiiii food here. I will cook it and enjoy to eat. Thanks for sharing .... Keep Posting More dishes.