Mushroom Risotto

Spread the love

It takes about 25 minutes of careful stirring, and every few minutes adding a half cup of hot stock to the rice, as the rice slowly absorbs the liquid it’s in. can make a delicious mushroom risotto that the whole family will love!

Serve this easy Mushroom Risotto recipe with Chicken Stir Fry and lemon chicken thighs for the perfect meal!

Mushroom Risotto recipes

in a large skillet, heat 1 tablespoon of olive oil over high heat. Add i n the mushrooms, season with salt and pepper, and saute until nicely browned, 3-5 minutes. Remove them from the pan.
In the same skillet heat 2 tablespoons of olive oil. Saute the shallots for a minute or two and then add in the rice. Toast the rice in the olive oil for about 3 to 5 minutes until golden.
Pour in 1 cup of the simmering chicken broth in with the rice, stirring constantly. Once the rice absorbs all of the liquid, reduce the heat to medium and continue adding in broth 1/2 cup at a time until all 5 cups of chicken broth have been added in and absorbed. Stirring consistently will help the rice cook evenly. It should take about 25 minutes to add the entire 5 cups of chicken broth.
Once all the liquid has been used, stir in the mushrooms, the butter. Taste, and salt and pepper to taste.

How to make Mushroom Risotto

MORE MUSHROOM RISOTTO RECIPES READERS LOVE!

chicken ramen noodles  – Classic perfection

lemon chicken thighs – Reader favorite recipe

garlic butter shrimp – great family meal

chicken fettuccine – packed with flavor, texture & color!

teriyaki chicken stir fry  – quick and creamy

balsamic chicken thighs – Favorite recipe!

Mushroom Risotto
Pin Recipe
Print Recipe

Mushroom Risotto

It takes about 25 minutes of careful stirring, and every few minutes adding a half cup of hot stock to the rice,
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 479kcal
Author: Luda huang

Ingredients

  • 5 cups chicken broth or vegetable stock
  • 3 tablespoons olive oil divided use
  • 1 pounds mushrooms thinly sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 medium shallots minced
  • 1 1/2 cups arborio rice
  • 3 tablespoons butter

Instructions

  • in a large skillet, heat 1 tablespoon of olive oil over high heat. Add i n the mushrooms, season with salt and pepper, and saute until nicely browned, 3-5 minutes. Remove them from the pan and set them aside for now.
  • In the same skillet heat 2 tablespoons of olive oil. Saute the shallots for a minute or two and then add in the rice. Toast the rice in the olive oil for about 3 to 5 minutes until golden.
  • Pour in 1 cup of the simmering chicken broth in with the rice, stirring constantly. Once the rice absorbs all of the liquid, reduce the heat to medium and continue adding in broth 1/2 cup at a time until all 5 cups of chicken broth have been added in and absorbed. Stirring consistently will help the rice cook evenly. It should take about 25 minutes to add the entire 5 cups of chicken broth.
  • Once all the liquid has been used, stir in the mushrooms, the butter. Taste, and salt and pepper to taste.

Nutrition

Calories: 479kcal | Carbohydrates: 65g | Protein: 10g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 1447mg | Potassium: 653mg | Fiber: 3g | Sugar: 2g | Vitamin A: 262IU | Vitamin C: 23mg | Calcium: 24mg | Iron: 4mg
479

Spread the love


1 thought on “Mushroom Risotto”

Leave a Reply

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