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–+ servings
bowl of mushroom risotto, fresh sprigs of thyme at the bottom, ramekin of parmesan cheese and another bowl of risotto cut off at the top

CREAMY MUSHROOM RISOTTO (FOR TWO)

This Mushroom Risotto Recipe makes the perfect amount for two and just screams date night! It's creamy, full of flavour and pairs perfectly with the wine you'll have leftover from the recipe!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 Servings

Ingredients

  • 1 cup Arborio Rice
  • 4 cups Broth of Choice (I used mushroom)
  • ½ cup Dry White Wine such as Pinot Grigio or Sauvignon Blanc
  • ½ pound Sliced Mushrooms (I used white button)
  • ½ cup Parmesan Cheese freshly grated
  • 2 sprigs Fresh Thyme leaves removed
  • 2 Cloves Garlic minced
  • 1 Shallot diced
  • 1 tbsp Fresh Parsley chopped
  • 1 tbsp Extra Virgin Olive Oil divided
  • Salt and Pepper to taste

Instructions

  • Add the chicken broth to a small pot and simmer, over medium to low heat, until hot and warmed through but not boiling.
    chicken broth in a small pot heating up on a burner
  • Meanwhile, in a large skillet over medium heat, add 1/2 tbsp olive oil and the shallots and cook until soft and translucent, a couple minutes.
    skillet of diced shallots
  • Add the sliced mushrooms, garlic, and thyme.
    skillet with sliced mushrooms, minced garlic, shallots and herbs
  • Sautée, stirring frequently, until the mushrooms are soft, cooked through and golden. Season with salt and pepper.
    skillet with sliced mushrooms and rice
  • Transfer to a bowl and set aside until ready to use.
    hands holding a bowl of cooked sliced mushrooms
  • In the same skillet, over medium heat, add the remaining 1/2 tbsp of olive oil. Swirl around the skillet then add the rice and stir until toasted and coated, 1-2 minutes. Add the white wine, stirring constantly, until it's fully absorbed.
    skillet with rice
  • Add 1 ladle at a time (about 1 cup) of hot broth to the skillet and stir until all the broth is absorbed.
    ladle of broth over a skillet of rice
  • Continue adding broth, 1 ladle at a time, stirring often, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
    skillet with broth and rice
  • *It's important to allow the rice to absorb each addition of liquid before adding more* Please note, you may not need all 4 cups of broth so just use your judgement (taste it) as you don't want to overcook the rice and have it turn mushy.
    hand holding a wooden spatula swirling rice and broth around a skillet
  • Add the mushroom mixture back to the skillet with the rice.
    skillet with sliced mushrooms and rice
  • Stir in the parmesan cheese, chopped parsley, and extra salt and pepper, to taste. Garish with extra cheese and parsley. Serve immediately.
    skillet with mushrooms, parmesan cheese and fresh chopped parsley

Nutrition

Serving: 1Serving | Calories: 637kcal | Carbohydrates: 95g | Protein: 22g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 17mg | Sodium: 414mg | Potassium: 573mg | Fiber: 7g | Sugar: 6g | Vitamin A: 412IU | Vitamin C: 9mg | Calcium: 325mg | Iron: 6mg
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