This CREAMY MUSHROOM RISOTTO is made with cheesy arborio rice and a creamy white wine mushroom sauce!
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5 from 1 vote

Parmesan Mushroom Risotto

This CREAMY MUSHROOM RISOTTO is made with cheesy arborio rice and a creamy white wine mushroom sauce!
Course Side Dish
Servings 4
Calories 656kcal
Author Kat Jeter & Melinda Caldwell

Ingredients

  • 4 c Chicken stock
  • 1 Tbsp Olive oil
  • 1/4 c. Onion finely diced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine divded
  • 2 Tbsp butter
  • 16 oz. sliced mushrooms
  • 1 c Heavy Cream
  • 1/2 cup Parmesan cheese grated

Instructions

  • Place Chicken broth in a saucepan and heat it over low heat.
  • On a separate burner heat olive oil in a pan over medium heat.
  • Add rice to pan stirring quickly for 1 - 2 minutes, then add 1/4 c wine to the pan.
  • Keep stirring the rice until the liquid is almost gone then add 1 ladle full of broth.
  • Continuing stirring until the liquid is absorbed and repeat adding the broth and stirring until it is absorbed, until all of the broth has been incorporated.
  • While the rice is cooking heat butter in a skillet over medium high heat.
  • Once pan is hot add mushroom and cook until they have browned and are tender.
  • Add 1/4 cup of wine and cook until the liquid reduces by half.
  • Add heavy cream and continue to cook until liquid has reduced by half.
  • When rice is ready stir in Parmesan cheese.
  • Serve rice and ladle mushroom cream sauce over top.

Nutrition

Calories: 656kcal | Carbohydrates: 55g | Protein: 18g | Fat: 38g | Saturated Fat: 20g | Cholesterol: 112mg | Sodium: 625mg | Potassium: 749mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1150IU | Vitamin C: 4.3mg | Calcium: 203mg | Iron: 3.4mg