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Creamy Mushroom Risotto Comfort Food Dinner

Restaurant-quality risotto at home? Yes, mama, you can do this! This creamy, dreamy mushroom risotto tastes like pure indulgence but clocks in at under 400 calories per serving. The secret is using good-quality broth and lots of patience with the stirring—think of it as your meditation time while dinner cooks!
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 5 cups low-sodium vegetable or chicken broth
  • 1 tablespoon olive oil
  • 1 tablespoon butter divided
  • 12 ounces mixed mushrooms cremini, shiitake, or button, sliced
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine or additional broth
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon fresh thyme leaves
  • Salt and black pepper to taste

Method
 

  1. Heat the broth in a medium saucepan and keep it warm over low heat throughout the cooking process.
  2. In a large, heavy-bottomed pan, heat half the butter over medium-high heat. Add mushrooms and cook for 5-6 minutes until golden brown and their liquid has evaporated. Season with salt and pepper, then transfer to a plate and set aside.
  3. In the same pan, heat olive oil over medium heat. Add onion and cook for 3-4 minutes until softened. Add garlic and thyme, cooking for another minute.
  4. Add the Arborio rice and stir for 2 minutes until the grains are well-coated and slightly translucent at the edges. Pour in the wine and stir until completely absorbed.
  5. Add warm broth one ladle at a time (about 3/4 cup), stirring frequently. Wait until each addition is almost completely absorbed before adding the next ladle. Continue this process for about 20-25 minutes until the rice is creamy and tender but still has a slight bite.
  6. Stir in the cooked mushrooms, remaining butter, and Parmesan cheese. Season with salt and pepper to taste. Remove from heat and let rest for 2 minutes.
  7. Garnish with fresh parsley and serve immediately while hot and creamy.