Easy, creamy Healthy Mushroom Risotto is a wonderful hearty meal or side dish made with parmesan cheese, white wine, garlic and mushrooms.
Mushroom Risotto
One of my favorite things to do when we go into Boston for the day is to eat in the North End, a.k.a. Little Italy, for those not familiar. We love trying one of the over 100 little restaurants that line up and down every street.
One of the last times I was there, I ordered a Mushroom Risotto dish that was completely exquisite. This week I had a craving for it and decided to make it myself.
I knew the dish I had had at the restaurant had white wine in it, which is what really makes the flavor so wonderful. That and a lot of heavy cream, which I didn’t want to use in my version. That one step cut loads of calories.
I can’t believe how close this recipe is to what I had at the restaurant. Try it and you will love it too!
Ingredients to make Mushroom Risotto
4 cups vegetable or chicken broth, divided
3 tablespoon coconut oil
1 onion, finely diced
3 cloves garlic, minced
2 lbs or cup of white, portabello or shiitake mushrooms sliced thinly
½ cup dry white wine
1 ¾ cups arborio rice or other risotto rice
⅓ cup freshly grated Parmesan cheese
pepper to taste
1 cup of baby spinach leaves, optional
How to Make Mushroom Risotto
Bring stock to a simmer in a saucepan.
Melt the coconut oil in medium sized saucepan over medium-high heat.
Add mushrooms, onions and garlic and sauté about 10 minutes
Add the rice and stir to combine.
Add white wine and bring to a boil and then reduce liquid by half (about 5 minutes.)
Add simmering stock, ½ cup at a time, stirring constantly to keep the rice from sticking to the sides of the pan.
Wait until the stock is almost completely absorbed before adding the next ½ cup. This will take about 20 – 25 minutes.
Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives.
ENJOY!
Healthy Mushroom Risotto
Ingredients
- 4 cups vegetable or chicken broth divided
- 3 tablespoon coconut oil
- 1 onion finely diced
- 3 cloves garlic minced
- 2 lbs white portabello or shiitake mushrooms sliced thinly or one cup
- ½ cup dry white wine
- 1 ¾ cups arborio rice or other risotto rice
- ⅓ cup freshly grated Parmesan cheese
- pepper to taste
- 1 cup baby spinach leaves optional
Instructions
- Bring stock to a simmer in a saucepan.
- Melt the coconut oil in medium sized saucepan over medium-high heat.
- Add mushrooms, onions and garlic and sauté about 10 minutes
- Add the rice and stir to combine.
- Add white wine and bring to a boil and then reduce liquid by half (about 5 minutes.)
- Wait until the stock is almost completely absorbed before adding the next ½ cup. This will take about 20 - 25 minutes.
- Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives.
- Add simmering stock, ½ cup at a time, stirring constantly to keep the rice from sticking to the si
Nutrition
Nutritional Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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adapted from Allrecipes.com
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Theresa @DearCreatives
This looks so good. Pinned for later. Thanks for sharing at the party. I hope to see you again this week!
Scarlett
Coming over from Juggling Real Food & Real Life hop. This looks so good! I absolutely LOVE risotto but have always been afraid to make it. Your step-by-step pics make it look easy. Pinning for later!
Jessica
Thanks for linking up this week to Totally Terrific Tuesday Link Party!! Remember party starts again monday at 10pm to see who was picked for features and link up new content!
If you follow me on Google+ I send out a reminder, and I try to follow everyone back that adds me 🙂
There were so many inspiring links this week, hope you found a few that inspired you as well!
Thanks again
Jessica
Miz Helen
What a great Risotto, I just love the flavor! Hope you are having a great day and thanks so much for sharing your awesome post with Full Plate Thursday!
Come Back Soon!
Miz Helen
swathi
Mushroom ristto looks delicious, love it thanks for sharing with Hearth and soul blog hop. pinning.
Andrea Fogleman
Risotto is amazing! I’ve had it but never made it at home. I’m sure my youngest daughter would love it! Thanks for sharing.
Gail Akeman
Mushrooms yumm. That would be great. I am the only one in my family who likes mushrooms.
Tricia the Good Mama
I love healthy meals since my 15 month old eats everything we do. I’m pinning for sure. I’m glad I found you through #FoodieFridays.
Kelly
I love mushrooms! This looks divine! Pinning!
Brita Long
I love mushroom risotto, but I’ve always been intimidated to try it at home. This recipe looks easy! Thanks!
Jess
What a comforting dish! YUMMY!
Thanks for joining the Link Up this week
Jennifer Abel
Hi , a great risotto, linked from The Gathering Spot. Mushroom risotto is my favorite, thanks for the share.
Megan @ Our Pinteresting Family
This sounds amazing!