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This Easy Mushroom Risotto is a comfort dinner dream come true. Perfectly creamy, hearty and comforting. It’s simple enough to prepare for a weeknight dinner and at the same time decadent for a date night or dinner party! Made with simple and healthy ingredients, ready just in 40 minutes! You won’t believe how flavorful and creamy this recipe is without adding any butter or cheese.
Loaded with flavor from the onions, mushrooms, fresh garlic and white wine Risotto is one of my favorite comfort dishes to make. Well, I have many favorite ones but I really really love this one. It’s somehow elegant, exquisite, but easy and straight forward to make at the same time. However, one thing that risotto needs for sure is constant attention. In order to get perfectly creamy, restaurant worthy risotto, you have to cook the rice slowly, by adding broth little at a time.
I cooked my risotto in Calphalon Premier™ Hard-Anodized Nonstick Cookware and let me tell you, I absolutely love using these pans in the kitchen!
Calphalon Premier™ has a durable, 3-layer nonstick interior that’s tough enough to withstand metal utensils and holds up to everyday use. It’s oven-safe up to 450 degrees F, so they can go from the stovetop to the oven for heating and cooking versatility. That makes it so convenient because you don’t have to transfer dishes that need to be baked to baking pans! Also their stainless steel handles stay cool so you won’t burn yourself while grabbing it! They’re also dishwasher safe which is so important to me because it makes the clean up so much easier!!
EASY MUSHROOM RISOTTO INGREDIENTS
avocado oil
onion
cremini mushrooms
2 cloves garlic, minced
arborio rice
dry white wine
low sodium vegetable broth
nutritional yeast
TIPS FOR THE PERFECT RISOTTO
The top trick for getting the perfect risotto is to stir, stir and stir! That will result in a perfectly creamy risotto.
Use the arborio rice. It’s an extra-starchy rice that will make your bowl of risotto extra-creamy! Make sure to toast the rice. This step adds a lot flavor!
Once onion and garlic is cooked, stir in the rice and toast for a few minutes. Then, add all the white wine and cook until almost all the wine has dissolved.
Start adding a little broth. I usually do around 1/2 cup at a time, until rice is thick and cooked. Remember to stir frequently!
Once the last half of a cup has been added, stir in nutritional yeast. You can also stir in parmesan cheese (if not vegan) for extra cheesy taste!
I hope you love this easy mushroom risotto! If you try it yourself, don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations! If you’d like to stay updated with my recipes, go ahead and subscribe, like my page on Facebook or follow on Instagram.
This post has been sponsored by my friends over at Calphalon. All thoughts and opinions are my own!
Ingredients
16 oz cremini mushrooms, sliced
1 tbsp + 1 tsp avocado oil
1 medium onion, diced
2 cloves garlic, minced
1 1/2 cups arborio rice
3/4 cup dry white wine
5-6 cups low sodium vegetable broth
3-4 tbsp nutritional yeast
1 - 1 1/2 tsp himalayan pink salt
black pepper
1 cup parmesan (for non-vegan, optional)
Instructions
Heat 1 tablespoon of the avocado oil in a large saute pan. Add the onion and garlic and cook on a medium-low heat until softened.
Meanwhile, in a smaller saute pan heat remaining one teaspoon of the oil. Add mushrooms and cook for about 5 minutes until browned and most of the water has been released. Add salt and black pepper. Set aside.
Stir in rice to the onion mixture and toast until grains become lightly golden (about 2-3 min). Pour in white wine and cook until almost all the wine has dissolved.
Pour in 1/2 cup vegetable broth at a time until all the broth is used and rice is thick and cooked. Remember to stir frequently.
When the last half of a cup has been added, stir in nutritional yeast. Taste and add more salt and black pepper if needed. You can also stir in parmesan cheese if desired.
Divide risotto between bowls and top with mushrooms. Serve immediately.
Ingredients
16 oz cremini mushrooms, sliced
1 tbsp + 1 tsp avocado oil
1 medium onion, diced
2 cloves garlic, minced
1 1/2 cups arborio rice
3/4 cup dry white wine
5-6 cups low sodium vegetable broth
3-4 tbsp nutritional yeast
1 - 1 1/2 tsp himalayan pink salt
black pepper
1 cup parmesan (for non-vegan, optional)
Instructions
Heat 1 tablespoon of the avocado oil in a large saute pan. Add the onion and garlic and cook on a medium-low heat until softened.
Meanwhile, in a smaller saute pan heat remaining one teaspoon of the oil. Add mushrooms and cook for about 5 minutes until browned and most of the water has been released. Add salt and black pepper. Set aside.
Stir in rice to the onion mixture and toast until grains become lightly golden (about 2-3 min). Pour in white wine and cook until almost all the wine has dissolved.
Pour in 1/2 cup vegetable broth at a time until all the broth is used and rice is thick and cooked. Remember to stir frequently.
When the last half of a cup has been added, stir in nutritional yeast. Taste and add more salt and black pepper if needed. You can also stir in parmesan cheese if desired.
Divide risotto between bowls and top with mushrooms. Serve immediately.