vegetarian

My Nonnie has been making this risotto for years, and it gets better and better every time! This creamy risotto packed with delicious mushrooms is the perfect dinner recipe.

One of my favorite things my Nonnie makes is her deliciously creamy and flavorful risotto. She’s made it for me so many times I’m so happy to finally share the recipe with everyone!

She always will add whatever vegetable is in season and mushrooms are a big go-to of hers. They soak up so much flavor and also add a nuttiness that’s so amazing in this dish. It’s a vegetarian’s dream dinner!

Here are the Ingredients for this Mushroom Risotto:

Produce - Mushrooms, Sweet Onion
Seasonings - Salt, Pepper
Pantry - Arborio Rice, White Wine, Olive Oil, Broth
Dairy - Butter, Parmesan

More Delicious Recipes You’ll Love:

Yield 4

Author Casey Cheek

Prep time

5 Min

Cook time

25 Min

Total time

30 Min

Mushroom Risotto

My Nonnie has been making this risotto for years, and it gets better and better every time! This creamy risotto packed with delicious mushrooms is the perfect dinner recipe.

Ingredients

2 tbsp butter
2 tbsp olive oil
1/2 large yellow onion, diced fine
1 1/2 cup arborio rice
3/4 cup dry white wine
1 cup mushrooms, chopped
6 cups broth (chicken or vegetable)
1/2 cup parmesan
1 tsp salt
1/2 tsp pepper

Instructions

In a large sauté pan, heat the olive oil and melt the butter down. Add in the onions and cook on low and slow until fragrant and translucent.
Add the arborio rice and cook to toast it while you keep mixing. Add the white wine and cook until it is evaporated. Season with the salt and pepper.
Heat the broth in a separate pot to stay warm. It doesn't need to be simmering, just warm. Add the warm broth to the pot of risotto a 1/2 cup at a time while you keep stirring and cooking on low. Once rice has soaked up the liquid, add in the next 1/2 cup.
When half the broth is used, add the mushrooms into the risotto. Keep adding the broth to the risotto until all the broth has been used and the risotto is fully cooked and creamy.
Stir in the parmesan and serve! I also sometimes like to saute some extra chopped mushrooms on the side in some butter to sprinkler on top to serve.