Mushroom risotto is one of northern Italy's most beloved rice dishes. Arborio rice is cooked slowly with mushrooms, white wine and parmesan to reach a creamy texture. A warm, satisfying vegetarian meal.
Written by
Ecem Akkaba · Dietitian
Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.
Updated:
Mushroom Risotto – Creamy Italian Arborio Rice contains 430 calories per serving: 12 g protein, 62 g carbohydrate and 14 g fat. It takes 45 minutes in total and makes 4 servings.
Risotto ai funghi is a classic rice dish from the cuisine of Lombardy and Piedmont in northern Italy. Short-grain arborio rice, thanks to its high starch content, turns creamy as it cooks.
The secret is to add the hot stock a little at a time while stirring constantly; this releases the rice's starch and, once butter and parmesan are stirred in, creates a velvety consistency. The mushrooms add an earthy, umami-rich depth.
Vegetarian and gluten-free, this dish becomes a balanced meal thanks to the fibre and B vitamins in the mushrooms and to portion control. Serve it with a green salad for a light dinner.
Keep the vegetable stock hot in a pot, just below boiling point.
Heat the olive oil and half the butter in a wide pan, sauté the mushrooms until golden and set aside.
In the same pan, sauté the onion until soft, add the garlic and cook for another minute.
Add the arborio rice and toast, stirring, for 1-2 minutes until the grains turn translucent at the edges.
Pour in the white wine and stir until the rice has fully absorbed it.
Add the hot stock one ladle at a time, stirring until each addition is absorbed; this takes about 18 minutes.
When the rice is al dente, stir in the reserved mushrooms, the remaining butter and the parmesan.
Season with salt, pepper and parsley and serve immediately.
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