Italian · Lunch · Dinner
Mushroom Risotto
Risotto ai funghi
Creamy, slow-stirred Arborio rice packed with golden browned mushrooms, a splash of white wine and a nutty finish of parmesan. This lighter version skips the butter and adds extra mushrooms and spinach.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
Calories come from: Carbs 70% · Fat 18% · Protein 12%
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Ingredients
For 4 servings- 1 1/2 cups300 gArborio rice
- about 6 cups sliced450 gCremini mushrooms, sliced
- 1 medium110 gOnion, finely chopped
- 2 cloves6 gGarlic, minced
- 1 1/2 tbsp20 gOlive oil
- 1/2 cup118 gDry white wine
- 6 cups1,420 gLow-sodium vegetable broth
- 1/2 cup40 gParmesan cheese, finely grated
- 2 cups60 gBaby spinach
- 2 tspFresh thyme leaves
- 1/4 cup10 gFresh parsley, chopped
- 1/4 tspSalt
- 1/2 tspBlack pepper, ground
Steps
- 1
Pour the broth into a saucepan and keep it at a gentle simmer over low heat.
- 2
Heat 1 tbsp of the olive oil in a wide, heavy pan over medium-high heat.
- 3
Add the mushrooms and thyme and cook for 7-8 minutes, stirring now and then, until the liquid has evaporated and the mushrooms are golden.
- 4
Season the mushrooms with a pinch of the salt, then tip them into a bowl and set aside.
- 5
Lower the heat to medium and add the remaining olive oil to the same pan.
- 6
Add the onion and cook for 5 minutes until soft and translucent.
- 7
Stir in the garlic and cook for 30 seconds until fragrant.
- 8
Add the rice and stir for 2 minutes until the grains look slightly glassy at the edges.
- 9
Pour in the wine and stir until it is almost fully absorbed.
- 10
Add one ladle of hot broth and stir until it is mostly absorbed.
- 11
Keep adding broth a ladle at a time, stirring often, for 18-20 minutes until the rice is creamy and just tender with a slight bite.
- 12
Return the mushrooms to the pan and stir in the spinach until it wilts.
- 13
Take the pan off the heat and stir in the parmesan, then taste before adding the remaining salt, and add the pepper; loosen with a splash of broth if needed.
- 14
Cover and rest for 2 minutes, then serve topped with the parsley.
Swaps, storage and make-ahead
Swaps
- For a vegan version, replace the parmesan with 2 to 3 tbsp nutritional yeast or a vegan parmesan-style cheese labelled vegan, and check the wine is labelled vegan too.
- Swap the white wine for an extra 1/2 cup of broth plus 1 tsp lemon juice stirred in at the end if you prefer to cook without alcohol.
- Use a mix of mushrooms such as oyster, shiitake or chestnut instead of all cremini for more varied texture.
- Replace the baby spinach with chopped kale or frozen peas, adding peas for the last 3 minutes of cooking.
Storage
Cool leftovers quickly and refrigerate in an airtight container within 1 hour. Eat within 1 day, and reheat only once with a splash of broth until steaming hot all the way through. Risotto is best eaten fresh and does not freeze well, as the rice turns grainy.
Make ahead
Slice the mushrooms, chop the onion, garlic and parsley, and grate the parmesan up to a day ahead and keep them covered in the fridge. You can also brown the mushrooms a day in advance, chill them, and stir them in at the end to warm through.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: MilkSulphitesCelery
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (635 g) | Per 100 g | |
|---|---|---|
| Calories | 438 kcal | 69 kcal |
| Protein | 11.6 g | 1.8 g |
| Carbohydrates | 73.4 g | 11.6 g |
| of which sugars | 6.4 g | 1 g |
| Fiber | 3.1 g | 0.5 g |
| Fat | 8.5 g | 1.3 g |
| of which saturated | 2.4 g | 0.4 g |
| Sodium | 523 mg | 82 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
