Creamy Mushroom Risotto

Creamy Mushroom Risotto is a delicious side dish that goes great with anything. It’s easy to make in 30 minutes and results in a wonderfully creamy mushroom rice dish. It’s just what I want on a chilly winter night. This is a phenomenal recipe to make when you’re wanting something warm and comforting. Risotto is one of those super easy recipes that’s packed full of flavor.

Author: It is a Keeper

Meal Type: Eggs Free

Cuisine: Italian

Difficulty: EASY

Prep. Time: 4 minutes

Cook Time: 25 minutes

Total Time: 29 minutes

Servings: 6 Servings

Calories: 499 kcal per serving

Ingredients

3 tablespoons - Butter
3 cups - Mushrooms
3 cups - Arborio rice
4 cups - Chicken broth
2 - Shallots
4 tablespoons - Butter
⅓ cup - Parmesan cheese
¼ tsp - Salt
¼ tsp - Pepper

Instructions

Melt 1 Tablespoon of butter in a skillet over medium-high heat.
Once hot, add the sliced mushrooms, stirring occasionally.
Cook until tender, about 4 minutes, then set aside.
Meanwhile, add 2 Tablespoons of butter to a skillet and once hot, add the diced shallots and cook for 2 minutes.
Add the arborio rice and toast until fragrant.
Stir in the cooked mushrooms and the rest of the butter.
Add the chicken broth, ½ cup at a time, stirring occasionally, as the rice absorbs the broth.
Once all of the broth is absorbed into the rice and it is tender, remove from heat and stir in the grated Parmesan cheese.
Adjust to taste with salt and pepper.

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