Creamy Mushroom Risotto
Servings: 4 Servings
Ingredients
- 2 tablespoons olive oil
- ½ cup white onion finely chopped (about ½ medium onion)
- 1 pound baby bella mushrooms sliced
- 1 tablespoon garlic cloves minced or pressed (about 2 to 3 garlic cloves)
- 2 teaspoon fresh thyme leaves
- Salt and pepper to taste
- 1 ½ cups arborio rice unrinsed
- ½ cup dry white wine
- 6 to 7 cups vegetable broth warmed
- 1 cup frozen peas
- ¾ cup parmesan cheese shredded off the block
Instructions
- Heat a large skillet with tall sides over low heat. Add the olive oil and onions. Cook for 3 to 5 minutes or until the onions soften.2 tablespoons olive oil, ½ cup white onion
- Turn up the heat to medium, and add the mushrooms. Cook for about 3 to 5 minutes until the mushrooms begin to shrink, then add the garlic and thyme. Cook for an additional 30 seconds. Taste, and season with salt and pepper.1 pound baby bella mushrooms, 1 tablespoon garlic cloves, 2 teaspoon fresh thyme leaves, Salt and pepper
- Add the rice, and cook until it begins to toast and make a crackling sound. Pour in the wine, and stir to combine. Cook until the wine evaporates from the pan, then add just enough broth to cover the rice. The broth should simmer but not boil. Stir frequently, and continue to cook until the rice is almost dry, about 10 minutes. Add additional broth to just cover the rice.1 ½ cups arborio rice, ½ cup dry white wine
- Continue adding just enough broth to cover the rice, stirring frequently, and allowing the broth to cook down an additional 1 to 2 times. The rice should still be slightly soft on the outside with a crunchy, undercooked interior.
- Add the frozen peas and more broth to cover the rice. Cook at a simmer for an additional 10 to 12 minutes stirring often. The rice will be almost cooked through but will still have a bite.1 cup frozen peas
- Add a little more broth, about 1 to 1 ½ cups, along with Parmesan cheese. Stir to combine, and taste. Season with salt and pepper.¾ cup parmesan cheese
- Serve hot with a salad and fresh bread.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of about 1 cup of the creamy mushroom risotto. Actual calories will vary.
*For more information and tips, please refer to the post.
Nutrition Facts
Creamy Mushroom Risotto
Serving Size
1 cup
Amount per Serving
Calories
334
% Daily Value*
Fat
13
g
20
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
16
mg
5
%
Sodium
365
mg
16
%
Potassium
693
mg
20
%
Carbohydrates
39
g
13
%
Fiber
4
g
17
%
Sugar
5
g
6
%
Protein
13
g
26
%
Vitamin A
3534
IU
71
%
Vitamin C
8
mg
10
%
Calcium
211
mg
21
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
