Mushroom Parmesan Risotto

Total Time: 40 Mins | Servings: 6 | Calories per Serving: 339

Indulge in the creamy goodness of this Parmesan mushroom risotto, a comforting dish that combines tender Arborio rice with earthy mushrooms and rich Parmesan cheese. Perfect for a cozy night in or an elegant dinner, this recipe brings a touch of gourmet flair to your home kitchen.

---

INGREDIENTS

1 1/2 cups Arborio rice
6+ cups chicken broth
1/3 cup white wine
3 tbsp butter (unsalted)
1/4 cup parmesan cheese (shredded)
16oz mushrooms (sliced)
1 shallot (finely diced)
2 tbsp olive oil
1 bunch fresh parsley (for garnish)
Salt & pepper (to taste)

DIRECTIONS

STEP 1
Heat the chicken broth in a small pot on Low heat. 

STEP 2
In a separate pot, heat 1 tbsp olive oil on Medium heat. Add the diced shallots and sliced mushrooms, and cook for 3-5 minutes. Remove mushroom mixture from the pot and set aside.

STEP 3
Add the rice and remaining 1 tbsp olive oil to the pot and mix until rice is fully coated. Add the wine and simmer for 5-8 minutes, stirring constantly. 


STEP 4
Add the warm chicken broth to the pot - 1/2 cup at a time - and stir until the liquid is absorbed, about 3-5 minutes between additions. Keep adding more broth until the rice is tender, about 20 minutes. 

STEP 5
Stir in the shredded parmesan, butter, mushrooms, shallots, salt, and pepper. Remove from heat, garnish with fresh parsley, and serve with your favorite Italian dinner entrée.

NUTRITION FACTS (per serving)

339 calories | 9.8g protein | 38.5g carbs | 11.4g fat