Mushroom risotto

Name: Mushroom risotto
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 150 g arborio rice, dry; 200 g mushrooms, sliced; ½ medium onion; 2 cloves garlic, smashed; 3½ cups low-sodium vegetable broth; 1 tbsp olive oil; 1 tbsp butter; 30 g parmesan, grated; 1 tsp lemon juice; salt, to taste; black pepper, to taste

Creamy rice made by patient stirring. Worth it.

I want to be on MasterChef
Vegan option
Gluten-free
Italian
Dinner
Vegetables

Hands-on: 35 min
Total time: 51 min, show breakdown
Prep 10 min
Cook 35 min
Clean up 6 min
Pans: 1
Ingredients: 9
Cost/serving: $3.98

Per serving

Calories: 501
Protein: 15 g
Fiber: 3.7 g
Net carbs: 68 g
Fat: 17 g

High in (% Daily Value per serving): Selenium 45%, Riboflavin (B2) 39%, Niacin (B3) 33%, Vitamin A 23%

Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.

Already egg-free, gluten-free, nut-free, soy-free.

Ingredients for 2

Tap an ingredient for other units and forms.

150 g arborio rice, dry
Same amount as: 5¼ oz, about ¾ cup.
200 g mushrooms, sliced
Same amount as: 7 oz, about 2¾ cups.
½ medium onion (55 g)
2 cloves garlic, smashed (6 g)
Same amount as: 2 tsp fresh minced garlic, 1 tsp jarred minced garlic, ¼ tsp garlic powder.
3½ cups low-sodium vegetable broth (840 g)
Same amount as: 840 mL.
1 tbsp olive oil (14 g)
Same amount as: 15 mL.
1 tbsp butter (14 g)
Same amount as: 15 mL, about ⅛ stick.
30 g parmesan, grated
Same amount as: 1 oz, about 6 tbsp.
1 tsp lemon juice (5 g)
Same amount as: 5 mL, ⅛ lemon squeezed from fresh lemons.
salt, to taste
black pepper, to taste

Find alternative ingredients

Healthier swaps

Optional. Nutrition and cost update as you choose; the recipe was written with the original.

butter
- olive oil: Much less saturated fat. Uses a little less, since oil is all fat. Best for cooking, not baking.

Quantities are for 2 servings.

Nutrition Facts

2 servings per recipe

Serving size 1 plate (657 g raw)

Nutrient	Per serving	% DV*
Calories	501
Total fat	17 g	22%
Saturated fat	7.1 g	36%
Cholesterol	25 mg	8%
Sodium	614 mg	27%
Total carbohydrate	71 g	26%
Dietary fiber	3.7 g	13%
Total sugars	5.5 g
Net carbs†	68 g
Protein	15 g	30%
Vitamin D	0.38 mcg	2%
Calcium	218 mg	17%
Iron	1.8 mg	10%
Potassium	658 mg	14%
Vitamin A	205 mcg	23%
Vitamin C	6 mg	7%
Vitamin E	1.3 mg	8%
Vitamin K	5.3 mcg	4%
Thiamin (B1)	0.16 mg	13%
Riboflavin (B2)	0.5 mg	39%
Niacin (B3)	5.3 mg	33%
Vitamin B6	0.31 mg	18%
Folate	34 mcg	8%
Vitamin B12	0.23 mcg	10%
Magnesium	45 mg	11%
Zinc	1.8 mg	17%
Selenium	25 mcg	45%

Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.

* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.

Steps

Heat the broth until steaming, in the microwave or a small pot. Keep it hot.
Dice the onion, mince the garlic and slice the mushrooms.
Heat the oil in the pot on medium-high. Cook the mushrooms 6 minutes until browned. Scoop out half for the top.
Turn the heat to medium. Add the onion and cook 4 minutes. Add the garlic and rice and stir 2 minutes.
Done looks like: Rice edges look see-through. Centers still white.
Add a ladle (about ½ cup) of broth. Stir often until it is almost absorbed, then add the next. Keep going for 18–22 minutes.
Done looks like: Rice tender with a slight bite. Loose and creamy; it flows slowly when you shake the pot.
Off the heat, stir in the butter, parmesan and lemon juice. Rest 2 minutes. Taste for salt. Top with the rest of the mushrooms and pepper.

Equipment

Medium pot with lid, about 2 L (2 qt) $15–35

What to look for

Lid that fits snugly
Thick base so it does not scorch

Skip: Glass lids that fog up are fine; copper is not needed.

Silicone spatula $5–12

What to look for

One-piece (no seam where the head meets the handle)
Stiff enough to scrape, safe on non-stick

Skip: Wooden spatulas for non-stick pans; they work but do not scrape as cleanly.

Chef's knife, 20 cm (8 in) $15–50

What to look for

Comfortable handle that does not slip when wet
Blade you can sharpen, or a cheap one you replace every few years

Skip: Knife blocks with 12 knives. A chef's knife and a small paring knife cover almost everything.

Cutting board $10–30

What to look for

At least 30 × 40 cm (12 × 16 in), so food stays on it
Wood or plastic; plastic goes in the dishwasher

Skip: Glass or stone boards. They dull knives fast.

What goes wrong

What	Cause	Fix
Gluey and stiff	Cooked too long, or not enough liquid at the end.	Stir in a splash of hot broth right before serving. Risotto should flow.
Chalky centers	Broth added cold or too fast.	Keep the broth hot. Add more and cook 3–5 minutes longer.
Too salty	Broth and parmesan are both salty.	Use low-sodium broth and salt only at the end.

Versions

Version	Changes	Per serving
Original	As written. Hands-on 35 min, total 51 min.	501 kcal 15 g protein 3.7 g fiber 68 g net carbs 17 g fat
Vegan	Nutritional yeast instead of parmesan, no butter. Also vegetarian, dairy-free. Hands-on 35 min, total 51 min.	410 kcal 12 g protein 4.8 g fiber 68 g net carbs 8.1 g fat

Notes

Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.

Include photos when printing