Easy Mushroom Risotto

yield: 4 servingsKaterinaprint recipe

Easy Mushroom Risotto

prep time: 10 MINScook time: 20 MINStotal time: 35 mins

This Easy Mushroom Risotto is a quick and simple way to make eating place-style risotto at home in mins and in best one pan! Skip the flowery eating place and revel in it at domestic as a vegetarian essential dish or side dish!

INGREDIENTS:

  • 2 cloves garlic, finely minced or pressed
  • 2 tablespoon butter or other vegan butter substitute
  • 1 tablespoon fresh lemon juice
  • 1 medium onion, finely diced
  • 1/4 cup white wine
  • 1 1/2 cups chopped white mushrooms
  • A pinch or two of salt and pepper
  • 1 teaspoon chopped fresh thyme (dried thyme also works)
  • 1 cup arborio rice (also called risotto rice)
  • fresh parsley or thyme and Parmesan cheese for garnish
  • 4 cups hot chicken or vegetable stock

INSTRUCTIONS:

  1. Heat a large skillet over medium heat and add the butter.
  2. Once the butter is melted, add the onion and garlic and sauté until the onion is soft and translucent. 
  3. Add the lemon juice, thyme and salt and pepper.
  4. Add the wine and stir as the wine reduces (cook for about 5 minutes until the wine reduces).
  5. Turn the heat to medium-low and add the rice. Toss the rice in the onion mixture until it’s coated and move it around the pan for about 1 minute.
  6. Stir in the mushrooms.
  7. Add the hot chicken stock (or vegetable stock) about 1/2 cup at a time, stirring constantly and waiting until the stock is absorbed by the rice until you add another 1/2 cup.
  8. Repeat the process above until all the stock has been added and absorbed by the rice and a creamy sauce has formed, stirring constantly throughout.
  9. Serve immediately with shaved Parmesan cheese and freshly chopped thyme or parsley.

Created using The Recipes Generator

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