Mushroom Risotto

Creamy mushroom risotto combines tender Arborio rice with earthy white mushrooms, all simmered in rich chicken stock and finished with a splash of white wine. It's a comforting dish that's both simple and indulgent, bringing warmth to any dinner table.

Course Main Course

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 400kcal

Author Liza Agbanlog

Ingredients

1 tbsp avocado oil
2 tbsp unsalted butter
1 small onion, chopped
½ celery stalk, cut into small pieces
1 cup uncooked Arborio rice
8 oz small white mushrooms, stems removed and caps diced
¾ cup white wine
2 cups chicken stock
½ cup milk
Salt and freshly cracked black pepper, to taste
Chopped fresh parsley, for garnish
Grated Parmigiano Reggiano, for garnish

Instructions

In a medium pan, heat the oil and butter over medium high heat. Add the onion and celery, and cook until onion starts to soften, about 2 minutes.
Add the rice and stir to coat. Add the mushrooms and stir. Add ½ cup wine and cook, stirring until the rice has absorbed the liquid, about 2 minutes. Add the remaining ¼ cup wine and ½ cup of the chicken stock. Stir until liquid has absorbed the liquid, about 4 minutes. Add the milk and the remaining 1 ½ cup of stock and stir. Season with salt and pepper to taste.
Reduce the heat to medium and then cover the pan. Cook for 15 minutes or until the rice has absorbed all the liquid. Make sure to stir the rice mixture every couple of minutes. Remove the pan from the heat and let sit, covered for 10 minutes.
Serve, garnished with chopped parsley and a sprinkle of grated Parmigiano Reggiano.

Notes

Notes: Recipe source “30 Minute One Pot Meals”

Nutrition