Easy Mushroom Risotto
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy Arborio rice cooked with mushrooms, butter, and Parmesan cheese into a luxurious risotto. Finished with fresh lemon, this comforting Italian dish is vegetarian and gluten-free.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6-7 cups chicken stock (or vegetable broth)
- 4 Tablespoons butter (divided)
- 1 lb mushrooms (thinly sliced or quartered/cut into sixths, see notes)
- salt and pepper
- 1 Tablespoon minced fresh thyme leaves
- 4 cloves garlic (pressed or minced, divided)
- 1 large shallot or 1/2 small yellow onion (chopped)
- 1-1/2 cups arborio rice (Lundberg recommended)
- 1/2 cup dry white wine (pinot grigio or sauvignon blanc recommended)
- 1/2 cup freshly grated parmesan cheese (plus more for serving)
- fresh lemon wedge
- truffle powder or drizzle of truffle oil (optional)
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 1107mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 922mg
- Calcium
- 189mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1107MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.