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mixed mushroom risotto on ceramic plate with green beans and sautéed scallops
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Mixed Mushroom Risotto

This creamy dish is a favorite recipe of mine for when I don’t have much in the fridge. I usually have some mushrooms but if I don’t then I will substitute whatever vegetables I have lying around.
Course Side Dish
Cuisine Italian
Keyword mushroom, risotto, wild mushroom
Prep Time 5 minutes
Cook Time 40 minutes
Servings 6
Calories 380kcal

Ingredients

  • ¼ cup extra virgin olive oil, divided
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup arborio rice
  • 3 cups chicken stock, warmed
  • 4 tablespoons unsalted butter, divided
  • 1 pound mixed mushrooms, sliced (I use a mix of crimini, shitake and maitake or oyster mushrooms)
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • ½ cup Parmesan cheese
  • 1 tablespoon chopped flat-leaf parsley
  • 1 teaspoon chopped chives

Instructions

  • Heat a medium saucepan over medium heat, add 2 tablespoons of the olive oil and heat through. Add the onion and sauté until the onion is soft and translucent, about 6 minutes. Add the garlic and continue to sauté until the garlic is fragrant, about 30 seconds.
  • Add the rice and sauté, stirring occasionally for 1 to 2 minutes.
  • Lower the heat to medium-low and add 1 cup of the chicken stock and stir constantly until the stock is almost completely absorbed.
  • Continue to add the stock ¼ cup at a time, stirring frequently and waiting for each addition to be almost completely absorbed before adding additional stock. The mixture should be at a simmer the whole time. Continue this process until the risotto is al dente, about 20 minutes.
  • Heat a large sauté pan over medium heat, add 1 tablespoon of olive oil and heat through. Add 2 tablespoons of the butter and allow to melt. Add half of the mushrooms and sauté until golden brown, about 6 minutes. Season with salt and pepper.
  • Remove the mushrooms to a bowl and return the pan to the heat. Add the remaining olive oil and butter and continue with the remaining mushrooms.
  • Stir the Parmesan cheese into the risotto then add the mushrooms and stir to combine. Top with the parsley and chives for garnish.

Nutrition

Calories: 380kcal | Carbohydrates: 39g | Protein: 10g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 327mg | Potassium: 436mg | Fiber: 3g | Sugar: 5g | Vitamin A: 373IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 2mg