🍄🍄Creamy Mushroom Risotto🍄🍄

🍄🍄Creamy Mushroom Risotto🍄🍄

A rich and creamy mushroom risotto made with fresh mushrooms, parmesan, and herbs — elegant, comforting, and surprisingly wholesome.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Ingredients Method Notes

Ingredients
  

  • ÂŒ cup fresh mushrooms, sliced (cremini or button)
  • 1 cup arborio rice
  • 4 cup  warm vegetable broth
  • 1 small white onion, finely chopped
  • 3 garlic cloves, minced
  • 0.5 cup parmesan cheese, grated
  • 2 tablespoons s olive oil
  • 1 Tablespoon fresh thyme or parsley
  • 1 pinch salt and black pepper

Method
 

  1. Sauté the onion: Heat 2 tablespoons olive oil in a large pan over medium heat. Add 1 small white onion, finely chopped and cook for 3 minute until soft.
  2. Cook the mushrooms: Add 3 garlic cloves, minced and 1.5 cups fresh mushrooms, sliced (cremini or button) and cook for 5 minutes until the mushrooms are golden and tender.
  3. Toast the rice: Add 1 cups arborio rice and stir for 1–1m 30s until the rice is lightly toasted.
  4. Add broth gradually: Add 4 cups warm vegetable broth one ladle at a time, stirring constantly and waiting until each addition is absorbed before adding the next. Repeat until the rice is creamy and al dente, about 18–20 minutes
  5. Finish and serve: Remove from heat. Stir in 0.5 cups parmesan cheese, grated and season with 1 pinch salt and black pepper. Top with 1 tablespoons fresh thyme or parsley and serve immediately.

Notes

Tip: The key to a creamy risotto is adding the broth gradually and stirring constantly — don’t rush it. For a lighter version, reduce the parmesan to ÂŒ cup and skip any butter. Cremini mushrooms give the deepest flavor, but any fresh mushroom works great.