Nut-free Mushroom Risotto

This nut-free mushroom risotto is a creamy and flavorful dish that is perfect for a cozy night in. The earthy flavors of the mushrooms combined with the rich and creamy risotto make for a comforting and satisfying meal.

Vegetarian Nut Free Main Course Italian Risotto Mushroom Creamy
Nut-free Mushroom Risotto

Ingredients

  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1 cup white wine
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 lb mushrooms, sliced
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp butter
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. In a large pot, heat the vegetable broth over low heat.
  2. In a separate large pot, heat the olive oil over medium heat. Add the onions and garlic, and cook until softened.
  3. Add the mushrooms to the pot and cook until they are golden brown and all the liquid has evaporated.
  4. Stir in the Arborio rice and cook for 1-2 minutes until the grains are coated with oil and slightly translucent.
  5. Pour in the white wine and cook, stirring constantly, until the wine has evaporated.
  6. Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Wait until the broth is almost completely absorbed before adding the next ladleful.
  7. Continue adding the broth and stirring until the rice is creamy and al dente, about 20-25 minutes.
  8. Stir in the butter and Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
  9. Serve the mushroom risotto hot, garnished with additional Parmesan cheese if desired.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
30 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350
Carbohydrates
45g
Protein
8g
Fat
15g

Supplies

Large pot Wooden spoon Sharp knife Cutting board

Tools

Pot Pan

Serving suggestions

Serve the mushroom risotto as a main course with a side of garlic bread and a fresh green salad.

Tips & tricks

Be sure to use warm vegetable broth to maintain the temperature of the risotto as you add it to the pot. This will help the rice cook evenly and become creamy.

Cost

$15