Mushroom Risotto

Elevate your meal with a delicious mushroom risotto that's rich and creamy! This guide shares everything from choosing the best mushrooms to perfecting your cooking technique for a comforting dish that dazzles. You'll discover essential ingredients, step-by-step preparations, and creative variations that keep the flavor fresh. Ready to impress?

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Ingredients

1 cup Arborio rice

4 cups vegetable broth

2 cups mixed mushrooms (cremini, shiitake, and oyster), sliced

1 small onion, finely chopped

2 cloves garlic, minced

½ cup fresh spinach, chopped

¼ cup nutritional yeast (for a cheesy flavor)

2 tablespoons olive oil

2 tablespoons unsalted butter

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Zest of 1 lemon

Instructions

In a saucepan, heat the vegetable broth over low heat and keep it warm.

In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add onions and sauté until translucent, about 3-4 minutes.

Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are soft and browned, about 5-7 minutes. Season with salt and pepper.

Add the Arborio rice to the skillet, stirring it in until well-coated with the oil and combined with the mushrooms, about 2 minutes.

Gradually ladle in the warm vegetable broth, one cup at a time, stirring continuously. Wait until the rice absorbs most of the liquid before adding the next cup. This should take about 18-20 minutes until the rice is creamy and al dente.

Once the last of the broth has been absorbed, stir in the chopped spinach and allow it to wilt, about 2 minutes.

Remove the skillet from heat and mix in the remaining tablespoon of butter and the nutritional yeast for creaminess and flavor. Adjust salt and pepper to taste.

Finish with lemon zest and gently stir through the risotto for a refreshing hint of brightness.

Serve immediately in bowls, garnished with chopped parsley.

Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings