Swiss Mushroom Risotto

Swiss Mushroom Risotto is a classic dish from Swiss cuisine that combines creamy risotto with earthy mushrooms for a comforting and satisfying meal.

Swiss Mushroom Risotto

Ingredients

  • 1 1/2 cups Arborio rice
  • 4 cups vegetable broth
  • 1 cup white wine
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 8 oz 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 medium heat.
  2. In a separate pan, heat the olive oil and sauté the onions and garlic until softened.
  3. Add the Arborio rice to the pan and stir to coat the rice with the oil.
  4. Pour in the white wine and cook until the liquid is absorbed.
  5. Gradually add the warm vegetable broth, 1/2 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
  6. In another pan, sauté the mushrooms in butter until golden brown.
  7. Once the risotto is creamy and the rice is tender, stir in the sautéed mushrooms and Parmesan cheese.
  8. Season with salt and pepper to taste.
  9. Serve the Swiss Mushroom Risotto hot, garnished with additional Parmesan cheese if desired.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
8g
Fat
15g

Supplies

Large pot Pan

Tools

Wooden spoon Chef's knife Cutting board

Serving suggestions

Serve the Swiss Mushroom Risotto with a side of steamed vegetables and a crisp green salad.

Tips & tricks

For extra flavor, you can add a splash of truffle oil to the risotto before serving.

Cost

$15