Honey, Whats Cooking logo

49 Comments

Lightened Mushroom Risotto

Mushroom Risotto has been on my list foreverrrrrrrrrrrrrrrrrrrrrrr.mushroom risotto 097

I tend to hold back on making mushroom dishes because my husband despises them, but sometimes I gotta give myself a little TLC.  mushroom risotto 086

This time, however, I was pleasantly surprised when he helped himself to two bowls of my Mushroom Risotto.  mushroom risotto 090

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.” 
Me: “Oh-KHAY!”mushroom risotto 124

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.  mushroom risotto 073

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.mushroom risotto 135

For a more enhanced butter risotto flavor, go ahead and add another tablespoon of butter if you’d like.mushroom risotto 142

Serve with a glass of white.  Enjoy!mushroom risotto 108


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



DIRECTIONS:
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.  mushroom risotto 003
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.mushroom risotto 036
10. Add the white wine and cook for a couple minutes until almost evaporated.mushroom risotto 039
11. Now check on the vegetable broth/stock.  It should be simmering.  Lower the heat all the way.  mushroom risotto 041
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.  mushroom risotto 054
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!mushroom risotto 121


TELL ME: Have you ever made risotto?  What’s your favorite vegetable to add?  I love mushrooms and asparagus!



Recipes You Will Love:

Rotini with Creamy Mushroom Sauce Mushroom Cacciatore… made with love! Mushroom Matar Pulao (Mushroom & Peas Rice Pilaf) Chinese Egg Fried Rice (w.Green Peppers, Onions, Scallions, Mushrooms)

Reader Interactions

Comments

    • honeywhatscooking says

      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!

      Reply

  4. Khushboo says

    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.

    Reply

    • honeywhatscooking says

      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. 🙂

      Reply

  19. 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!

    Reply

  20. Lauren says

    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

    Reply

  22. 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!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *