Mushroom Risotto (quick & easy)
This recipe for mushroom risotto is so easy to make yet so flavorful! You'll think you're at your favorite sit-down restaurant.
Servings: 4 servings
Calories: 555kcal
Ingredients
- 2 tablespoon butter
- 2 tablespoon oil
- 8 ounces mushrooms , sliced thickly
- 1 tablespoon garlic , minced (2-3 large cloves)
- 1 teaspoon dry marjoram
- ½ teaspoon salt , more to taste
- ¼ teaspoon 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