Easy Mushroom Risotto #vegetarian #dinner

Easy Mushroom Risotto #vegetarian #dinner

I'm so eager to share one of my preferred formula EVER with you today: this Easy Mushroom Risotto! I totally LOVE risotto and despite the fact that we don't eat out in eateries that regularly, I've generally seized the opportunity to arrange risotto since it's simply so tasty and velvety and no formula I made at home appeared to approach café quality. Up to this point.

This Easy Mushroom Risotto is so unimaginably tasty that you will skirt the extravagant café scene for making your very own risotto at home. It's so natural, it's so straightforward, and with a couple of fundamental fixings you can make an eatery quality dish that nobody will trust you made yourself at home with only a couple of fixings.

Also try our recipe Mushroom Stroganoff

Easy Mushroom Risotto #vegetarian #dinner

This Easy Mushroom Risotto is a quick and simple way to make restaurant-style risotto at home in minutes and in only one pan! Skip the fancy restaurant and enjoy it at home as a vegetarian main dish or side dish!


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


  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.

Read more our recipe : Gluten-Free Mozzarella Bites

For more detail : https://bit.ly/2DxoTjDv

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