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Recipe For Mushroom Risotto
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5 from 5 votes

Recipe For Mushroom Risotto (Creamy Mushroom Risotto)

This recipe for mushroom risotto is so easy to make yet so flavorful! You'll think you're at your favorite sit-down restaurant.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Side Dish
Cuisine: American, Italian
Servings: 4 servings
Calories: 555kcal
Author: Savory With Soul

Ingredients

  • 2 Tbsp butter
  • 2 Tbsp oil
  • 8 ounces mushrooms , sliced thickly
  • 1 Tbsp garlic , minced (2-3 large cloves)
  • 1 tsp dry marjoram
  • ½ tsp salt , more to taste
  • ¼ tsp black pepper , more to taste
  • 1 lemon large, zest and juice
  • 1-½ cups Arborio rice , uncooked
  • 3 cups beef stock (or broth)
  • ½ cup heavy cream (or half and half)
  • ¼ cup parmesan cheese , shredded or grated

Instructions

  • Heat Dutch oven or heavy pot to medium.
  • Add oil, butter, mushrooms, garlic, marjoram, salt, and pepper. Stir and cook 5 minutes, uncovered.
  • Add lemon juice and zest and cook 5 minutes uncovered (reducing the liquid).
  • Add rice, and cook 1 minute, stirring.
  • Add stock/broth and turn up heat. Heat to almost boiling, stirring frequently (about 2 minutes).
  • Turn heat back down to medium and cook for 10 minutes, stirring continuously to make sure rice doesn't stick to pan bottom.
  • Turn heat to low-medium (2-3) and cook 5 more minutes, stirring frequently.
  • Remove from heat, add cream and parmesan cheese, and stir.
  • Cover and let sit 5 minutes. Stir again before serving.

Nutrition

Calories: 555kcal | Carbohydrates: 68g | Protein: 14g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 60mg | Sodium: 813mg | Potassium: 630mg | Fiber: 3g | Sugar: 3g | Vitamin A: 661IU | Vitamin C: 16mg | Calcium: 118mg | Iron: 4mg