Creamy Mushroom Risotto

Rich, creamy, and full of savoury flavour, this mushroom risotto combines tender Baby Bella mushrooms, Arborio rice, Parmesan, fresh parsley, and white wine for a comforting Italian-inspired dish. Slowly adding warm stock allows the rice to release its natural starches, creating the signature creamy texture of a well-made risotto without the need for heavy cream.

Servings: 6
Prep & Cook Time: 45 minutes
Serving Size: 1 cup

Ingredients

• 2 cups Baby Bella (cremini) mushrooms, sliced

• 1 clove garlic, finely diced

• 2 cups Arborio rice

• 1 teaspoon olive oil

• 3 teaspoons butter

• 2 shallots, minced

• 1 cup dry white wine

• 8 cups fat-free vegetable broth or chicken stock

• Kosher salt and freshly ground black pepper, to taste

• ½ cup freshly grated Parmesan cheese

• 4 tablespoons fresh parsley, chopped

Directions

1. Warm the stock. Pour the stock into a small saucepan and keep it warm over low heat. Maintaining warm stock helps the rice cook evenly as the liquid is gradually added.

2. Cook the mushrooms. Heat the olive oil in a medium, heavy-bottomed saucepan over medium heat. Add the garlic and sauté briefly until fragrant. Add the mushrooms and season with salt and pepper. Cook for about 1 minute.

3. Finish the mushrooms. Add ½ cup of the warm stock to the mushrooms and cook for approximately 4 minutes, or until tender and most of the liquid has been absorbed. Transfer the mushrooms to a bowl and set aside.

4. Sauté the shallots. Add the butter to the same saucepan and reduce the heat to medium-low. Add the minced shallots and sauté for about 1 minute, until softened and fragrant.

5. Toast the rice. Add the Arborio rice and stir well, ensuring each grain is lightly coated in butter. Cook for approximately 2 minutes, until the edges of the rice begin to appear slightly translucent.

6. Add the wine. Pour in the white wine and season lightly with salt and pepper. Stir continuously until the wine has been almost completely absorbed by the rice.

7. Gradually add the stock. Add approximately 1 cup of warm stock to the rice and stir regularly until the liquid has been absorbed. Continue adding the stock one ladle at a time, allowing each addition to absorb before adding more. Continue cooking and stirring for approximately 20–25 minutes.

8. Check for doneness. The risotto is ready when the rice is creamy and tender but still slightly firm in the centre. Properly cooked risotto should have an al dente texture rather than becoming overly soft or mushy.

9. Finish and serve. Stir the cooked mushrooms, Parmesan cheese, and chopped parsley into the risotto. Taste and adjust the seasoning with additional salt and pepper if needed. Serve immediately while warm and creamy.

Tips for the Perfect Risotto

For the best texture, keep the stock warm throughout cooking and add it gradually rather than all at once. Stir the rice regularly to encourage it to release its starches, but avoid aggressively stirring it nonstop. Risotto is best served immediately, as it will continue to thicken as it sits.

For an especially creamy finish, remove the pan from the heat before stirring in the Parmesan and allow the finished risotto to rest for a minute before serving.

Nutrition Information

Amount per serving (1 cup):

• Calories: 333 kcal

• Carbohydrates: 52 g

• Protein: 11 g

• Fat: 5.5 g

• Saturated Fat: 3 g

• Cholesterol: 12 mg

• Sodium: 934 mg

• Fiber: 0.5 g

• Sugar: 3 g

Nutrition information is an estimate and may vary depending on the specific ingredients and stock used.

Recipe provided by Skinnytaste.com. Interested in learning more about MOVATI Nutrition? Book an appointment to speak with one of our Registered Holistic Nutritionists today

*MOVATI’s trainers and/or consultants are not health care providers, and do not provide any medical diagnosis, treatment or advice, and any trainer and/or consultant tips are not intended to replace the advice of a health care professional.