Parmesan Mushroom Risotto with Fresh Herbs

Recipe Collection: Dinner

Parmesan Mushroom Risotto with Fresh Herbs brings the rich flavors of a vegetarian Italian classic to your table. This dish combines the earthiness of fresh mushrooms with the luxurious taste of Parmesan cheese, perfect for a comforting main course or an elegant side. With its creamy texture and aromatic herbs, this risotto is sure to impress.

With its versatile flavor profile, this risotto pairs beautifully with grilled vegetables or can be served alongside your favorite protein. Easily accessible through the easyChef Pro App, you can explore personalized recipe recommendations, AI-powered pantry tracking, and a smart shopping list to ensure the best prices. Select this recipe, organize your ingredients, and follow our step-by-step guide to create a delicious meal today!

Overview

Indulge in the luxurious flavors of this Parmesan Mushroom Risotto, a dish that combines the earthiness of fresh mushrooms with the richness of Parmesan cheese and a hint of fresh herbs. Perfect as a comforting main course or an elegant side dish, this risotto is sure to impress with its creamy texture and depth of flavor.

Diet Type

Vegetarian

Allergies

Dairy

Cuisine

Italian

Serving Size: 4

Cooking Time: 45 minutes

Ingredients

• 1 Tablespoon (tbsp) olive oil
• 3 Small onions, minced
• 1 Clove garlic, minced
• 1 Teaspoon (tsp) fresh parsley, minced
• 1 Teaspoon (tsp) celery, minced
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste
• 1.5 Cups fresh mushrooms, sliced
• 1 Cup whole milk
• 0.25 Cup heavy cream
• 1 Cup Arborio rice
• 5 Cups vegetable stock
• 1 Teaspoon (tsp) butter
• 1 Cup Parmesan cheese, grated
• 1 Teaspoon (tsp) fresh thyme, minced
• 0.5 Teaspoon (tsp) lemon zest

Steps

1. Prepare the Base: Heat the olive oil in a large skillet over medium-high heat. Add the onions and garlic, sautéing until the onions are translucent and the garlic is lightly browned. Remove the garlic to prevent burning, then stir in the parsley, celery, salt, and pepper. Cook until the celery is tender.
2. Cook the Mushrooms: Add the sliced mushrooms to the skillet. Reduce the heat to low and cook until the mushrooms are soft and have released their moisture, about 5 minutes.
3. Start the Risotto: Pour the milk and heavy cream into the skillet, stirring to combine. Add the Arborio rice, stirring constantly until the rice is well-coated and begins to absorb the liquid.
4. Incorporate the Stock: Gradually add the warm vegetable stock to the rice, one cup at a time, stirring frequently. Allow each addition of stock to be absorbed before adding the next. This process should take about 20-25 minutes, resulting in a creamy consistency.
5. Finish with Flavor: Once the rice is tender and creamy, stir in the butter, Parmesan cheese, fresh thyme, and lemon zest. Mix until the cheese is melted and the risotto is smooth and glossy.
6. Serve: Remove from heat and serve immediately, garnished with additional Parmesan cheese and a sprinkle of fresh parsley if desired. Enjoy this rich and flavorful risotto as a main dish or a sophisticated side.

Enjoy your homemade Parmesan Mushroom Risotto with Fresh Herbs!