Mushroom and Rosemary Risotto (45-50 Minutes)

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Mushroom rosemary risotto is a rich and creamy Italian dish that combines the earthy flavors of mushrooms with the aromatic freshness of rosemary.

his comforting, elegant dish is perfect for a cozy night in or as a show-stopping side at a dinner party.

The slow-cooked Arborio rice absorbs the savory broth, creating a perfectly creamy texture that pairs beautifully with the mushrooms and rosemary.

Garnished with a sprig of fresh rosemary, this risotto is both flavorful and visually stunning!

  • Prep Time: 5 minutes
  • Cook Time: 40-45 minutes
  • Total Time: 45-50 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 1/2 cups Arborio rice
  • 6 cups chicken or vegetable broth, kept warm
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups mushrooms, sliced (such as cremini, shiitake, or a mix)
  • 1/2 cup dry white wine (optional)
  • 2 teaspoons fresh rosemary, finely chopped (plus more for garnish)
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • Salt and pepper, to taste

Instructions

  1. Prepare the broth and sauté the mushrooms (10 minutes):
    • In a medium saucepan, heat the chicken or vegetable broth and keep it warm over low heat.
    • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until they are golden brown and have released their moisture. Season with a pinch of salt and pepper, then remove the mushrooms from the skillet and set aside.
  2. Cook the aromatics and toast the rice (5 minutes):
    • In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and garlic, and sauté for 3-4 minutes until the onion is soft and translucent.
    • Stir in the Arborio rice, ensuring that each grain is coated in the oil. Cook for 1-2 minutes, stirring constantly, until the rice is slightly toasted and fragrant.
  3. Deglaze and cook the risotto (20-25 minutes):
    • If using, pour in the white wine and stir until it is mostly absorbed by the rice.
    • Begin adding the warm broth, one ladleful (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladleful of broth.
    • Continue this process, adding broth and stirring, until the rice is creamy and cooked to al dente. This will take about 20-25 minutes.
  4. Add mushrooms and rosemary (5 minutes):
    • When the rice is nearly done, stir in the sautéed mushrooms and chopped rosemary.
    • Add the grated Parmesan cheese and butter, stirring until they are fully melted and incorporated. Season the risotto with salt and pepper to taste.
  5. Garnish and serve (2 minutes):
    • Spoon the risotto into serving bowls and garnish each with a sprig of fresh rosemary.
    • Serve immediately, and enjoy your creamy and flavorful mushroom rosemary risotto!

Notes

For an even deeper mushroom flavor, consider using a combination of fresh and dried mushrooms, soaking the dried mushrooms in warm broth before adding them to the risotto.

You can also finish the risotto with a drizzle of truffle oil for an extra touch of luxury. This risotto pairs beautifully with a crisp green salad or a glass of white wine.

Enjoy this elegant and comforting dish with your family and friends!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 3g
  • Sodium: 900mg
  • Fat: 16g
  • Carbohydrates: 48g
  • Fiber: 3g
  • Protein: 11g
  • Cholesterol: 35mg

Pair this with...

Broccoli Raab with Pine Nuts

Start by washing and roughly chopping a bunch of broccoli raab. Set that aside. Now, in a large skillet, warm up a few tablespoons of olive oil over medium heat. Slide in a couple of minced garlic cloves, and let them sizzle until they're just turning golden—this infuses the oil with a garlicky touch. Toss in your chopped raab, season with some salt and maybe a pinch of red pepper flakes if you're feeling adventurous. Sauté until the greens are wilted and the stems are tender, usually around 5-8 minutes. Now for the best part: toss in a handful of pine nuts and stir until they're lightly toasted. Finish with a squeeze of fresh lemon juice for a zesty zing.

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To start, grab a rustic baguette or loaf of country bread, and slice it into half-inch thick pieces. Toast these slices either in a toaster until they're golden brown, or go traditional by slightly charring them on a grill. While your bread's toasting, cut a ripe tomato in half. Here comes the magic: take a toasted slice, and while it's still warm, rub one side vigorously with the cut side of the tomato. The juice and pulp should soak into the bread, giving it a gorgeous rosy hue. Follow this up by drizzling some good-quality olive oil over the top. A sprinkle of sea salt and maybe a rub of raw garlic clove, and you've transported your taste buds straight to a Spanish veranda. Serve immediately while everything's fresh and vibrant.

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Start with a base of mixed greens, combining varieties like arugula, spinach, romaine, or any leafy greens you love. Slice up a handful of cherry tomatoes for a burst of juiciness. Next, peel and shave or thinly slice a carrot for a sweet and crunchy addition. Now, here's where you get to be creative. Raid your fridge for veggies – maybe some leftover bell peppers, slices of cucumber, or even some steamed broccoli or green beans. Toss them all into your salad. Drizzle with your favorite vinaigrette or dressing, give it a good mix, and you've got a vibrant, crunchy, and fresh salad that goes well with just about any meal.

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