Mushroom Medley Risotto

This creamy, comforting dish brings together a variety of mushrooms for a rich, earthy flavor that’s perfect any time of year. It’s simple to make and sure to impress your family and friends with every bite.

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TIME45 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

4 cups low-fat chicken broth 1 tablespoon porcini mushroom powder 4 tablespoons olive oil, divided 1 shallot, finely chopped 1 cup Arborio rice 1 bay leaf 8 ounces mixed mushrooms, roughly chopped ½ cup freshly grated Parmesan cheese, or to taste 2 tablespoons unsalted butter salt and ground white pepper to taste 2 tablespoons chopped fresh parsley, or to taste

02 / HOW TO MAKE IT

Let's cook.

Warm and Season Broth

Start by warming the chicken broth in a large pot over medium heat. Once it’s simmering, whisk in the mushroom powder, then cover and lower the heat so it stays warm while you make the risotto.

02

Saut Shallot and Rice

In another large pan, heat 2 tablespoons of olive oil over medium-low heat. Add the shallot and cook it gently, stirring often, until it’s soft but hasn’t browned—this usually takes about 3 to 5 minutes. Toss in the rice and bay leaf, stirring to coat the grains evenly with oil. Turn the heat up to medium and cook the rice for a couple of minutes until it smells nutty and looks a bit translucent. Pour in the wine and about a quarter cup of the warm broth, stirring constantly until the liquid is fully absorbed.

03

Gradually Add Broth

Keep adding the broth in half-cup amounts, stirring all the time and only adding more once the previous batch has been soaked up. Do this until the rice is tender but still has a little bite, which should take around 20 to 25 minutes.

04

Saut Mushrooms

While the risotto is cooking, heat the remaining olive oil in a nonstick skillet over medium heat. Add the mushrooms and cook, stirring often, until they've released their liquid and it has evaporated, about 5 to 7 minutes.

05

Stir in mushrooms and cheese

Once the mushrooms are ready, stir them into the risotto along with the Parmesan cheese and butter. Season with salt and pepper to taste. Turn off the heat, cover the pan, and let it sit for a minute or two to let everything meld together.

06

Garnish and Serve

Before serving, sprinkle with some chopped parsley and extra Parmesan if you like. Enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use a good quality broth to enhance the overall flavor.
- Stir the rice frequently to release the starch and achieve a creamy consistency.
- Add the mushrooms towards the end to keep their texture and flavor fresh.

Why you’ll love it

This dish brings together the rich, earthy flavors of various mushrooms with creamy, perfectly cooked rice. It’s comforting and elegant at the same time. The texture is smooth and satisfying, making it a great choice for a cozy meal or special occasion.

Serving ideas

Serve warm with a sprinkle of fresh parsley or grated Parmesan on top. It pairs beautifully with a crisp green salad or roasted vegetables. A glass of white wine also complements the earthy mushroom flavors nicely.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of broth to bring back the creamy texture. Avoid freezing, as it can change the risotto’s consistency.