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Creamy Mushroom Risotto with Parmesan and Fresh Herbs

Creamy Mushroom Risotto with Parmesan: 5 Secrets for Perfect Texture

A rich and creamy mushroom risotto with Parmesan cheese and fresh herbs for a comforting meal.

  • Total Time: 35 mins
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1 cup mushrooms, sliced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup white wine
  • ½ cup grated Parmesan cheese
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh thyme leaves
  • Salt and pepper to taste

Instructions

  1. Heat vegetable broth in a pot and keep it warm.
  2. In a large pan, melt butter with olive oil over medium heat.
  3. Add onions and garlic, sauté until soft.
  4. Add mushrooms and cook until they release their moisture.
  5. Stir in Arborio rice and toast for 2 minutes.
  6. Pour in white wine and cook until absorbed.
  7. Add warm broth one ladle at a time, stirring frequently.
  8. Once rice is tender, stir in Parmesan, parsley, and thyme.
  9. Season with salt and pepper.
  10. Serve immediately.

Notes

  • Keep broth warm for even cooking.
  • Stir frequently to prevent sticking.
  • Use fresh herbs for best flavor.
  • Author: Janet D. Evans
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cup
  • Calories: 350
  • Sugar: 2g
  • Sodium: 400mg
  • Fat: 12g
  • Saturated Fat: 6g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 10g
  • Cholesterol: 20mg

Keywords: creamy risotto, mushroom recipe, Parmesan risotto, Italian food