Creamy Wild Mushroom Risotto Recipe in Just 30 Minutes
A creamy and flavorful wild mushroom risotto made with Arborio rice, fresh herbs, and a mix of wild mushrooms. Perfect for a comforting meal.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups Arborio rice
- 4 cups vegetable or chicken broth
- 2 cups mixed wild mushrooms (chopped)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1/2 cup dry white wine
- 3 tbsp butter
- 2 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh parsley (chopped)
- Salt and pepper to taste
Instructions
- Heat broth in a saucepan and keep warm on low heat.
- In a large pan, melt 1 tbsp butter with olive oil over medium heat. Add onions and garlic, sauté until soft.
- Add mushrooms and cook until softened and slightly browned.
- Add Arborio rice and stir to coat with oil. Toast for 2 minutes.
- Pour in white wine and stir until absorbed.
- Add warm broth one ladle at a time, stirring until absorbed before adding more.
- Continue until rice is creamy and al dente (about 20 minutes).
- Stir in remaining butter, Parmesan, and parsley. Season with salt and pepper.
- Serve immediately.
Notes
- Use a mix of wild mushrooms for deeper flavor.
- Stir constantly to prevent sticking.
- Adjust broth quantity if needed for desired consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg