Parmesan Mushroom Risotto
Parmesan Mushroom Risotto is made with cheesy arborio rice and a creamy white wine mushroom sauce!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
- 4 c Chicken broth
- 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 Mushrooms , sliced
- 1 c Heavy Cream
- 1/2 cup Parmesan cheese , grated
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.
Serving: 1g | Calories: 575kcal | Carbohydrates: 43g | Protein: 14g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Cholesterol: 117mg | Sodium: 299mg | Potassium: 114mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1050IU | Vitamin C: 2.5mg | Calcium: 150mg | Iron: 0.4mg