Go Back
–+ servings
Mushroom Risotto Recipe

Irresistibly Creamy Mushroom Risotto Recipe for Cozy Nights

This Mushroom Risotto Recipe is the perfect comfort food for cozy nights, packed with rich flavors and nutrients.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mushrooms
  • 1 cup dried porcini mushrooms soaked in boiling water
  • 1 cup chestnut mushrooms diced
  • 1 cup portobello mushrooms sliced
  • 3 cloves garlic minced
  • 1 tablespoon fresh rosemary or dried in smaller quantities
For the Nuts
  • ½ cup walnuts toasted
  • ½ cup pecans optional
For the Cooking Base
  • 3 tablespoons butter or olive oil for dairy-free
  • 2 tablespoons olive oil for sautéing
For the Rice
  • 1 ½ cups Arborio rice for creamy texture
For the Liquids
  • ½ cup white wine or vegetable broth with lemon juice
  • 4 cups vegetable stock hot
Seasoning & Garnish
  • to taste salt
  • to taste pepper
  • 1 cup shredded cheddar cheese or vegetarian parmesan

Equipment

  • Dutch oven
  • Skillet

Method
 

Step-by-Step Instructions
  1. Soak the dried porcini mushrooms in boiling water for about 20 minutes.
  2. Toast walnuts and pecans in a skillet over medium heat for 3-4 minutes, then chop.
  3. Melt butter in a Dutch oven, sauté chestnut and portobello mushrooms for 4-5 minutes.
  4. Add rehydrated porcini, garlic, and rosemary, cooking for 2 minutes, then set aside.
  5. Toast Arborio rice in olive oil in the same pot for about 2 minutes.
  6. Pour in reserved porcini soaking liquid, strain, and stir until absorbed.
  7. Add white wine and cook until evaporated.
  8. Gradually add vegetable stock, one-third at a time, stirring frequently for 18-20 minutes.
  9. Stir in the mushroom mixture and cheddar cheese until melted, season to taste.
  10. Serve hot, garnished with chopped nuts, vegetarian parmesan, and parsley.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 55gProtein: 12gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 25mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3-4 days, or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!