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Mushroom risotto is the epitome of comfort food, a dish that embodies warmth and indulgence with every creamy bite. Renowned for its rich flavors and velvety texture, this classic Italian dish offers a harmonious blend of ingredients that come together to create a satisfying meal. Whether served as a main course or a side, creamy savory mushroom risotto captivates the palate and warms the heart, making it a beloved favorite in households around the world.

Savory Mushroom Risotto for Busy Weeknights

Indulge in the comforting and creamy goodness of mushroom risotto with this easy-to-follow recipe. Discover the secrets to achieving the perfect texture by using high-quality Arborio rice and a slow cooking method that allows flavors to meld beautifully. With a delightful mix of sautéed mushrooms, aromatic onions, and a splash of white wine, this dish is sure to impress. Perfect as a main course or side, homemade mushroom risotto brings warmth and satisfaction to any meal.
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Ingredients
  

1 cup Arborio rice

4 cups low-sodium vegetable broth

1 cup mixed mushrooms (like cremini, shiitake, and button), sliced

1 medium onion, finely chopped

2 cloves garlic, minced

1/2 cup dry white wine (optional, substitute with broth if desired)

1/2 cup grated Parmesan cheese (or vegan alternative)

2 tbsp olive oil

1 tsp dried thyme (or 1 tbsp fresh thyme)

Salt and pepper, to taste

Fresh parsley, chopped, for garnish

Instructions
 

Prep Your Ingredients: Gather and chop all your ingredients to have them ready for easy assembly.

    Heat the Broth: In a medium saucepan, heat the vegetable broth over low heat. Keep it warm but not boiling; you’ll be adding it gradually to the risotto.

      Sauté the Mushrooms: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and a pinch of salt. Sauté for about 5-7 minutes or until they are browned and tender. Remove the mushrooms from the skillet and set aside.

        Cook the Aromatics: In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and garlic, cooking until the onion is translucent, about 3-4 minutes.

          Toast the Rice: Add the Arborio rice to the skillet with the aromatics. Toast for about 1-2 minutes, stirring frequently, until the edges of the rice grains become slightly translucent.

            Deglaze with Wine: If using, pour in the white wine. Stir continuously until the wine is mostly absorbed by the rice. This adds depth to the flavor.

              Add Broth Gradually: Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding the next ladle. Repeat this process for about 18-20 minutes, or until the rice is creamy and al dente.

                Finish with Mushrooms and Cheese: Once the risotto reaches the desired creaminess, stir in the sautéed mushrooms, grated Parmesan cheese, dried thyme, and season with salt and pepper to taste. Mix until well combined and creamy.

                  Serve: Spoon the risotto into serving bowls and garnish with fresh chopped parsley. Enjoy your comforting, homemade dish!

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