Parmesan Risotto with Mixed Mushrooms & Herbs
February 05, 2024 by Kimberly
Enjoy a delicious parmesan risotto with mixed mushrooms & herbs, perfect for a cozy, savory meal. It’s a simple, mouthwatering meal that everyone will love!
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TOTAL TIME
80 min
SERVES
3 portions
DIET
vegetarian
EVERY RECIPE DESERVES
A Little Love Letter
Indulge in the comforting flavors of our Parmesan Risotto with Mixed Mushrooms & Herbs, a gourmet Italian Risotto that’s both easy to cook and irresistibly delicious. This creamy mushroom risotto, infused with the richness of Parmesan and the freshness of herbs, is a perfect representation of homemade risotto ideas. It’s a vegetarian risotto dish that combines health and taste in every spoonful.
To serve, present this risotto hot, garnished with extra Parmesan and a sprinkle of fresh herbs for a delightful aroma and taste. It pairs wonderfully with a crisp, green salad or a glass of white wine, making it ideal for a cozy family dinner or a sophisticated gathering. Remember, risotto is best enjoyed immediately to savor its creamy texture and rich flavors.
For storing, keep any leftovers of this healthy mushroom meal in an airtight container in the refrigerator. It will stay fresh for up to two days. When ready to enjoy again, gently reheat it on the stove, adding a little water or broth to maintain its creamy consistency.
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Parmesan Risotto with Mixed Mushrooms & Herbs
- Course: Dinner
- Yield: 3 1x
Description
Good To Have On Hand
- sharp knife
- cutting board
- medium-sized pot
- medium sized pan
Ingredients
Units
Scale
RISOTTO
- 200 grams risotto rice
- 400 milliliters broth, vegetable or chicken
- 200 milliliters dry white wine
- 300 milliliters water
- 100 grams parmesan
- 1 white onion
- 2 tbsp olive oil
- 1 tsp butter
- salt & pepper to taste
MUSHROOMS
- 250 grams mushrooms of your choice (I used brown champignons, oyster mushrooms & shimeji mushrooms)
- 50 milliliters dry white wine
- 1 stem rosemary
- 1 stem sage
- 1 stem thyme
- 2 tbsp olive oil
- 1 tsp butter
- salt & pepper to taste
Instructions
- Finely grate the Parmesan.
- Clean the mushrooms and cut half of them into large pieces and the other half into small pieces.
- Cut the onion into small pieces.
- Pluck the herb leaves from the stalks and chop finely.
- Heat 1 tsp butter and 2 tbsp olive oil in a pan. Add the mushrooms and fry for approx. 10 minutes until golden brown. Add the finely chopped herbs, stir and fry briefly. Then deglaze with 50ml white wine and reduce until there is no more liquid in the pan. Season the mushrooms with salt and pepper. Put the pan to aside.
- Heat 1 tsp butter and 2 tbsp olive oil in the pan. Sauté the onions until translucent and then add the risotto rice. Stir everything well and sauté for 1-2 minutes. Now deglaze with 100ml (1/2 cup) white wine and reduce over a medium heat until there is no more liquid in the pan.
- Now pour 100ml (1/2 cup) of the stock into the rice. Leave to simmer, stirring occasionally, until the liquid has evaporated. Now pour in the next 100ml, stir and leave it to simmer until the rice soaked up the liquid. Proceed in the same way with the remaining 200 ml (1 cup) of stock, adding 100 ml (1/2 cup) at a time and allowing to simmer.
- Now add 150ml (1+ 1/4 cup) of the water to the rice and also let it cook until the rice absorbed the water. Next, add 100ml (1/2 cup) of white wine. Finally, add the last 150ml (1+ 1/4 cup) of water and cook now while stirring. The whole process takes about 40 minutes.
- Remove the pot from the heat and stir in the Parmesan. Stir well so that the Parmesan melts. Now add half of the fried mushrooms and stir well.
- Divide the risotto between plates and top with the other half of the mushrooms. Top with freshly ground pepper and olive oil to taste.
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