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July 1, 2013 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!



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Filed Under: Recipes, Rice, Uncategorized Tagged With: Recipes

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Reader Interactions

Comments

  1. Akila says

    July 1, 2013 at 5:44 am

    Looks tempting… But is there any alternate for wine? Also can it be cooked with normal rice also?

    Reply
    • honeywhatscooking says

      July 3, 2013 at 6:30 pm

      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
  2. Sapana Behl says

    July 1, 2013 at 6:30 am

    Wow , so colorful risotto !

    Reply
    • honeywhatscooking says

      July 3, 2013 at 6:31 pm

      Thanks Sapna, hope you try it.

      Reply
  3. Nilu A says

    July 1, 2013 at 9:31 am

    Flavorful risotto.. Worth-trying.. Loved it Honey 🙂

    Reply
    • honeywhatscooking says

      July 3, 2013 at 6:31 pm

      Thanks Nilu, hope you do.

      Reply
  4. Khushboo says

    July 1, 2013 at 11:50 am

    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

      July 3, 2013 at 6:32 pm

      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
  5. Eva @ Eva Bakes says

    July 1, 2013 at 12:43 pm

    What a gorgeous risotto!

    Reply
    • honeywhatscooking says

      July 3, 2013 at 6:37 pm

      Thanks Eva. Hope you try it.

      Reply
  6. Parita says

    July 1, 2013 at 12:46 pm

    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!

    Reply
    • honeywhatscooking says

      July 3, 2013 at 6:34 pm

      Hope you try it out Parita, it takes 1 hour to make, you guys would love it.

      Reply
  7. diaryofanindianmum says

    July 1, 2013 at 1:50 pm

    This looks to good! I have never been brave enough to make Risotto. Love the colour!

    Reply
    • honeywhatscooking says

      July 3, 2013 at 6:38 pm

      Thanks Sejal.. don't shy away from it, it's super easy, just a lot of stirring.

      Reply
  8. Laura says

    July 1, 2013 at 2:22 pm

    This looks really good. Maybe one day I will find the time to make risotto; I do love it! Glad your husband liked it 🙂

    Reply
    • honeywhatscooking says

      July 3, 2013 at 6:38 pm

      Thanks Laura.. hope you do. My husband thought it was okay, but he doesn't like mushrooms. Strange!

      Reply
  9. Asmita says

    July 1, 2013 at 3:39 pm

    OMG,
    I love risotto and I can only imagine how delicious this must be since it's made with all those yum mushrooms!

    Reply
    • honeywhatscooking says

      July 3, 2013 at 6:53 pm

      Thanks Asmita… I wish I added porcini mushrooms but they are so hard to find.

      Reply
  10. Dixya says

    July 1, 2013 at 3:50 pm

    im too intiminated to make it but its on my list as well. I would love to try this light version of yours 🙂

    Reply
    • honeywhatscooking says

      July 3, 2013 at 6:55 pm

      Don't be intimidated Dixya.. it's super easy, just a lot of stirring. 🙂

      Reply
  11. Mr. & Mrs. P says

    July 1, 2013 at 4:33 pm

    One of our favorite dishes!!!! Looks so creamy!!!

    Reply
    • honeywhatscooking says

      July 3, 2013 at 7:19 pm

      Thanks Mr. and Mrs. P! Enjoy Paris!

      Reply
  12. Tara says

    July 1, 2013 at 5:32 pm

    I love a good risotto, but every time I make it it comes out too rich. I'll need to try yours!

    Reply
    • honeywhatscooking says

      July 3, 2013 at 7:30 pm

      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. 🙂

      Reply
  13. Anne ~ Uni Homemaker says

    July 1, 2013 at 9:34 pm

    I adore mushroom risotto and love your lightened version of it! This looks absolutely mouthwatering Honey, great post!

    Reply
    • honeywhatscooking says

      July 3, 2013 at 7:38 pm

      Thanks Anne.. hope you try it. Love lightened stuff that tastes good.

      Reply
  14. Georgia | The Comfort of Cooking says

    July 1, 2013 at 10:30 pm

    Oh yes! One of my favorite meals lightened up? This is brilliant!

    Reply
    • honeywhatscooking says

      July 3, 2013 at 7:39 pm

      Thanks Georgia, love it too.. I always order it when I see it on the menu.

      Reply
  15. Guru Uru says

    July 1, 2013 at 11:23 pm

    Your mushroom risotto looks stunning my friend, so delicious and colourful 😀
    And healthy too!

    Cheers
    CCU

    Reply
    • honeywhatscooking says

      July 3, 2013 at 7:47 pm

      Thanks guru.. the color didn't turn out the way I wanted, but close… should have used Chicken Stock.

      Reply
  16. Joanne says

    July 2, 2013 at 11:54 am

    My boyfriend hates rice and mushrooms…so now sure how I can sneak this by him. But I"m certainly going to try!

    Reply
    • honeywhatscooking says

      July 3, 2013 at 7:49 pm

      Lol.. mushrooms, ok, but rice? Really? Yeah, that's gonna be pretty tough, maybe you can lie and say it's pasta.

      Reply
  17. Alexis @ Hummusapien says

    July 2, 2013 at 5:26 pm

    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!

    Reply
    • honeywhatscooking says

      July 3, 2013 at 7:50 pm

      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!

      Reply
  18. Kiran @ KiranTarun.com says

    July 3, 2013 at 1:51 pm

    I've never made risotto!! What is wrong with me? 😀 And mushrooms are a favorite over here. This looks so yummy, Nisha 🙂

    Reply
    • honeywhatscooking says

      July 3, 2013 at 7:51 pm

      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.

      Reply
  19. Natalie G says

    July 3, 2013 at 3:04 pm

    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
    • honeywhatscooking says

      July 3, 2013 at 7:52 pm

      Me too.. love mushrooms, plus asparagus. Thanks! Hope you try it.

      Reply
  20. Lauren says

    July 3, 2013 at 9:59 pm

    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
    • honeywhatscooking says

      July 4, 2013 at 4:45 am

      I find their risotto so salty, I only bought it once. Let me know when you are ready to chop and how it goes. 🙂

      Reply
  21. Amelia grace says

    July 4, 2013 at 4:03 pm

    I'm a regular Mushie risotto maker- love it. Still have never used wine in it, but worth a try. Mice recipe!

    Reply
    • honeywhatscooking says

      July 7, 2013 at 4:48 am

      It definitely tastes amazing with wine, but I have never tried it without wine. 🙂

      Reply
  22. Shumaila @ The Novice Housewife says

    July 6, 2013 at 3:09 pm

    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
    • honeywhatscooking says

      July 7, 2013 at 4:49 am

      Oh wow, would never have thought wine has a high sodium content. Yeah, definitely worth another shot, so good.

      Reply
  23. Sarah @ Snixy Kitchen says

    July 14, 2013 at 2:30 am

    Ha! I love sneaking mushrooms into dishes with self-proclaimed mushroom-haters. This risotto looks divine!

    Reply
    • honeywhatscooking says

      July 15, 2013 at 6:55 pm

      I know.. if you chop them up really fine, no one can tell it's mushrooms. Thanks Sarah, hope you try it.

      Reply
  24. Mushrooms Canada says

    July 17, 2013 at 2:13 pm

    Love the mushroom mixture that has gone into this dish- the textures would be amazing! Thanks for sharing this creamy recipe…

    -Shannon

    Reply
    • honeywhatscooking says

      July 18, 2013 at 7:01 pm

      Thanks Shannon. It's indulgent without too much fat. Love it.

      Reply
  25. BlissHostingCo says

    January 1, 2015 at 11:31 am

    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.

    Reply

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