This Easy Mushroom Risotto is so simple to make that you can easily do it on a busy weeknight. Risotto can be fast, approachable, and delicious.
When one thinks of risotto, their mind often congers up the idea of sophistication and fussiness. In reality, risotto is a simple dish that you an enjoy any night of the week. In the time it takes to call and and get delivery, I bet you can whip up this awesome Easy Weeknight Mushroom Risotto.
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The last few weeks have been long.
I know that everyone is feeling that, but the current state of things don’t bother me. It’s the future. The unknown. I can stay in and stay close to home, but the future of school and our hard hit budget is weighing on me.
I’m hoping some thing becomes clearer quickly, until then we are preparing for the worst and hoping for the best. Like I’m sure what most people are doing. Big virtual no contact hugs to everyone.
Anyway, I’m focusing on food because that is what I can control and I enjoy. Planning out meals makes me happy right now. It gives me something to look forward to. Especially when it involves baking something up yummy that I get to share with my neighbors. Just trying to spread some joy in this time of chaos.
Easy Weeknight Mushroom Risotto
I love big bowls of rice. I could eat rice every day. Well, we basically do. At least Autumn is queen of eating bowls of rice and beans for breakfast.
Since we are addicts of that starchy little grain, we eat it all the time. The kids love the cilantro lime rice I make on Taco Tuesdays and the rice pudding I make when I double a batch of white rice. Now they are hooked on risotto too.
This is great because it’s delicious and it’s affordable. Rice, broth, and mushrooms are all affordable. This works out to be just a few dollars a portion.
The first step is to saute the mushrooms. Cook them through to change them to a brown color and to be reduced in size. Remove from the pot and then st aside.
I suggest little them get a nice little crust on the pieces by not crowding the pot and letting them sit for a minute or so between stirrings. This adds a lot of flavor!
The next step is to gently toast the rice in the melted butter. This only takes a few minutes as you are just coating them with the butter and getting the grains of rice warm. You don’t want the grains of rice to change color.
Next, the wine makes it’s appearance and is added to the pot. By adding it in now, you’ll cook it long enough to cook out the alcohol. This give it that rich flavor but makes it safe for the whole family to enjoy.
Once the wine is soaked up, you’ll be switching to the broth. You can use either chicken or vegetable broth at this point. Both are great, I just suggest using a low-sodium broth.
You’ll repeat the process of adding in more stock and letting it absorb whle you stir it until the stock is fully absorbed and the rice is tender.
Lastly, you’ll add in the mushrooms and cheese. Mix just enough to combine and then serve with a fresh sprinkling of chopped fresh parsley sprinkled on top.
Risotto has a reputation of being complicated, but this Easy Weeknight Mushroom Risotto will prove that it is simple to make.
What kind of mushrooms do you use in the risotto?
This risotto uses a package each of baby bella mushrooms and shiitake mushrooms. While those are pretty easy to find at the grocery store, you can also use white button mushrooms if you can’t find the others.
What kind of wine do you use in the risotto?
This risotto recipe uses a dry white wine. I suggest using a dry Chardonnay or sauvignon blanc. (Then be sure to pour a big glass to enjoy while you stand at the pot stiring away!)
Can you keep leftovers?
Yes! I have previously doubled the recipe before and stored the leftovers in an air tight container in the refrigerator.
I’ve enjoyed it just heated up, but I’ve also enjoyed making little cakes with it to cook in a bit of oil. I mix a beaten egg and a bit more cheese into the rice. Then I form the patties and then coat in bread crumbs, I prefer panko. Cook to in oil to create a golden brown crust. It’s fantastic with runny eggs.
- 1 Tablespoon olive oil
- 8 ounces sliced Baby Bella mushrooms
- 5 ounces sliced shiitake mushrooms
- 1 Tablespoon butter
- 1 Cup Arborio Rice
- 3/4 Cup dry white wine
- 4 Cups low-sodium broth (can use chicken or vegetable)
- 1/2 Cup grated Parmesan Cheese
For the garnish
- chopped fresh parsley
- grated Parmesan Cheese
- In a large pot, heat the olive oil over medium heat. Saute the mushrooms until cooked through- reduced in size and browned. Remove and set aside.
- In the same pot, add the butter and rice. Stir to coat the rice with the butter and to pick up the bits of leftover mushroom in the pot.
- Add in the wine and stir the rice as it absorbs the wine.
- In 1 Cup portions, add the stock and stir regularly while it simmers over medium low heat.
- Once the broth has been absorbed, and the grains are soft and pump, turn off the heat and add in the mushrooms and cheese in, stir to combine.
- Serve immediately. Garnish with chopped fresh parsley and more cheese.
You can swap out that baby bella and shiitake mushrooms for white button ones with some re-hydrated wild mushrooms too.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 319Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 26mgSodium: 598mgCarbohydrates: 30gFiber: 2gSugar: 6gProtein: 13g