Quick Mushroom Risotto
70% authentic · Italian-inspired
A simplified version of mushroom risotto that uses pre-cooked rice or a faster-cooking rice variety for a quicker weeknight meal.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Carnaroli rice or Arborio rice1.5 cups
- Pre-sliced mushrooms (e.g., cremini)10 oz
- Onion1 small
- Vegetable broth5 cups
- Dry white wine (optional)0.25 cup
- Butter3 tbsp
- Parmesan cheese, grated0.3 cup
- Olive oil1 tbsp
- Fresh thyme1 tsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Finely chop the onion. Slice mushrooms if not pre-sliced.
- 2
Heat broth in a saucepan and keep warm.
- 3
In a large skillet, heat olive oil and 1 tbsp butter over medium-high heat. Add mushrooms and cook until browned, about 5 minutes. Remove mushrooms and set aside.
- 4
Add the remaining 2 tbsp butter to the skillet. Add chopped onion and cook until softened, about 3 minutes.
- 5
Add the rice and toast for 1 minute.
- 6
If using, add white wine and stir until absorbed.
- 7
Add broth one ladleful at a time, stirring until absorbed. Cook for about 15-18 minutes, until rice is al dente.
- 8
Stir in the cooked mushrooms, Parmesan cheese, and fresh thyme. Season with salt and pepper.
- 9
Serve immediately.
