Go Back
–+ servings
Overhead shoot of a white plate with mushroom risotto
Print Recipe
3.67 from 3 votes

Creamy Mushroom Risotto without Wine

Creamy Mushroom Risotto without Wine, a quick and easy vegetarian dinner recipe that is sure to impress everyone. Made with fresh mushrooms, parmesan and fresh parsley, this dish is comfort food at its best.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Italian
Servings: 3 people
Calories: 520kcal
Author: Daniela Apostol

Ingredients

  • 1 cup risotto (Arborio) rice (200 g)
  • 4 cups hot vegetable stock (broth) ( 1 L)
  • 2 cups closed-cup mushrooms (180 g)
  • 2 cloves of garlic
  • 1 onion
  • 2 tablespoon parmesan
  • 2 tablespoon butter
  • 2 tablespoon olive oil
  • 2 tablespoon butter (30 g)
  • ¼ teaspoon salt
  • a pinch of black pepper
  • fresh parsley to garnish
Metric - US Customary

Instructions

  • Cut the mushrooms into quarters, then peel and chop the garlic.
  • In a pan, melt half of the amount of butter, add one tablespoon of olive oil, then add the mushrooms and garlic, and cook for about 5-7 minutes until the mushrooms release all their liquid and brown.
  • Remove the mushrooms from the pan and set aside.
  • In the same pan, melt the remaining butter, add the rest of the olive oil, then the chopped onion. 
  • Fry the onion until translucent.
  • Rinse the rice under cold water until the water runs clear.
  • Add the rice to the onion.
  • Stir for about 30 seconds, then add one ladleful of stock at a time, and keep stirring until it's absorbed, then add more until you finish it up and the rice is cooked through and creamy.
  • Add the cooked mushrooms, salt, parmesan and black pepper, and garnish with freshly-chopped parsley.
  • Serve hot.

Video

Notes

  • If you want a vegan version of this mushroom risotto, replace the butter with olive oil only, and omit the parmesan. Easy!
  • You can add some vegan cheese if you like the idea of a cheesy risotto, but the creaminess comes from the slow-cooking of the risotto.
  • Also, you can add any other vegetable or no-meat alternative to the dish, it can be as simple or filling as you like. 

Nutrition

Calories: 520kcal | Carbohydrates: 63g | Protein: 9g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 1706mg | Potassium: 359mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1206IU | Vitamin C: 5mg | Calcium: 77mg | Iron: 1mg