Roasted Mushroom Risotto
This creamy mushroom risotto recipe is a hearty dinner filled with mouthwatering garlicky mushrooms, flavorful herbs, and parmesan. It's a comforting vegetarian recipe that anyone can make!
Servings: 6
Ingredients
- 1 pkg. (1 oz.) dried chanterelle mushrooms
- 16 ounces white mushrooms, cut into halves or quarters (bite-sized)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- ¼ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- 6 cups vegetable broth (or stock)
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 small yellow onion, finely diced (½ cup)
- 1 ¾ cups Arborio rice
- ⅔ cup dry white wine (I like chardonnay)
- ½ cup freshly grated Parmesan cheese (more for garnish, if desired)
- 2 tablespoons (or more) chopped fresh parsley
Instructions
- Preheat oven to 425°F.
- Place the dried chanterelle mushrooms in a bowl, and pour boiling water over them. Let them soak for at least twenty minutes.1 pkg. (1 oz.) dried chanterelle mushrooms
- Place the white mushrooms on a large-rimmed sheet tray and toss with olive oil, thyme, and a sprinkle of salt and pepper. Spread into a single layer and roast for 15 minutes, stir, and roast for another 5 to 10 minutes or until golden brown and cooked.16 ounces white mushrooms, cut into halves or quarters, 2 tablespoons extra virgin olive oil, 1 teaspoon fresh thyme leaves, ¼ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- Meanwhile, bring the stock to a simmer in a saucepan.6 cups vegetable broth
- In a large deep sauté pan, melt the butter over medium heat. Add rehydrated and drained chanterelles, garlic, and onion, and sauté for about 5 minutes or until onions are translucent.2 tablespoons unsalted butter, 2 cloves garlic, minced, 1 small yellow onion, finely diced
- Add the rice and cook for another 2 to 3 minutes to toast the rice, stirring frequently.1 ¾ cups Arborio rice
- Add the white wine to the pan, and bring to a boil. Reduce liquid by about half, 2 to 3 minutes. Add ½ cup of simmering stock, and keep stirring nearly constantly, making sure to push down any rice stuck to the edges of the pans. Once the liquid is nearly absorbed, add another ½ cup of stock, stirring constantly. Continue to do this until the rice is cooked but still slightly chewy, about 25 minutes.⅔ cup dry white wine
- Remove from heat and stir in Parmesan cheese and roasted mushrooms.½ cup freshly grated Parmesan cheese
- Garnish with fresh parsley and serve immediately.2 tablespoons (or more) chopped fresh parsley
Video
Notes
- Variations: If you prefer, substitute another roasted vegetable of your choice. Tarragon, sage, fresh oregano, rosemary can be substituted for parsley. Try adding cooked chicken or sautéed shrimp.
- Storage and reheating. Refrigerate leftover risotto in an airtight container within 2 hours, for 1 to 2 days. Reheat either in the microwave or on the stovetop until risotto is hot throughout. If needed, add a bit of extra broth or water to the risotto before reheating to help loosen it up.
Nutrition
Serving: 1cup | Calories: 255kcal | Carbohydrates: 28g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 250mg | Potassium: 394mg | Fiber: 3g | Sugar: 3g | Vitamin A: 318IU | Vitamin C: 5mg | Calcium: 89mg | Iron: 2mg
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