Easy Mushroom Risotto

Ingredients

• 2 tablespoons Olive Oil (extra-virgin preferred)
• 1 medium Onion (finely chopped)
• 300 grams Mixed Mushrooms (cleaned and sliced; can use cremini, button, shiitake mix)
• 1 teaspoon Sea Salt
• ½ teaspoon Black Pepper (freshly ground)
• 1½ cups Arborio Rice (rinsed quickly)
• ½ cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
• 4 cups Vegetable Broth (hot, kept on the stove)
• ½ cup Parmesan Cheese (freshly grated)
• 2 tablespoons Unsalted Butter (cut into small pieces)
• 2 tablespoons Italian Parsley (finely chopped)
• 50 grams Extra Mixed Mushrooms (for garnish, sliced)

Instructions

1. Sauté Onion

   Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 2 minutes until translucent.

   Time: PT2M

   Temperature: medium heat

2. Cook Mushrooms

   Add the sliced mixed mushrooms, sea salt, and black pepper to the pan. Cook, stirring occasionally, for 5 minutes until the mushrooms release their moisture and begin to brown.

   Time: PT5M

   Temperature: medium heat

3. Toast Rice and Deglaze

   Stir in the Arborio rice, coating each grain with oil and cooking for 2 minutes. Pour in the white wine, stirring until the liquid is mostly absorbed.

   Time: PT2M

   Temperature: medium heat

4. Add Broth Gradually

   Add 1 cup of hot vegetable broth to the rice. Stir constantly until the broth is almost completely absorbed. Continue adding broth, one cup at a time, stirring and waiting for absorption before adding the next, until the rice is al dente (about 20‑22 minutes total).

   Time: PT20M

   Temperature: medium heat

5. Finish with Cheese, Butter, and Parsley

   Turn off the heat. Stir in the grated Parmesan, butter, and chopped Italian parsley until the risotto becomes glossy and creamy. Adjust seasoning with a pinch of salt if needed.

   Time: PT3M

6. Plate and Garnish

   Spoon the risotto onto serving plates, top with the reserved sliced mushrooms, and sprinkle a little extra Parmesan if desired.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

55 g

Fat

12 g

Fiber

3 g