Mushroom Risotto
This Mushroom Risotto is delicious, full of rich flavors, and a perfect cold weather meal.
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: Risotto
Cuisine: Italian
Servings: 4 servings
Calories: 383kcal
For the Roasted Mushrooms
- 16 oz cremini mushrooms
- 1 tbs olive oil
- 1.5 teaspoon dried thyme
- 2 cloves garlic minced
- kosher salt and pepper to taste
For the Mushroom Risotto
- 5 cups vegetable broth
- 1 tbs olive oil
- 1 tbs butter
- 2 cloves garlic minced
- 1 medium-sized onion chopped
- 1 teaspoon dried thyme
- 2 teaspoon Trader Joe's Mushroom & Company Multipurpose Umami Seasoning Blend
- 1.5 cups Arborio rice
- 1 cup parmesan cheese
- kosher salt and black pepper to taste
- roasted mushrooms from above
- minced chives for garnish (if desired)
To make the Roasted Mushrooms
Preheat the oven to 400 degrees F. Line a baking sheet with foil and set aside.
Add the mushrooms to the prepared baking sheet. Drizzle with olive oil and sprinkle with dried thyme. Toss to coat.
Roast for 20 minutes, tossing around halfway through.
Sprinkle the minced garlic, salt, and pepper over the partially roasted mushrooms. Toss to combine.
Roast for 10 additional minutes.
To make the Mushroom Risotto
Heat the 5 cups of broth in a medium sauce pan over medium heat. Bring it to a simmer and then turn it to low.
In a heavy-bottomed pan or Dutch oven, heat the olive oil and butter until the butter melts. Add the garlic and onions. Sauté until the onions begin to become translucent.
Add the dried thyme and Mushroom & Company Multipurpose Umami Seasoning Blend to the pot. Stir to combine.
Add the Arborio rice and stir so that every grain gets coated in the olive oil and butter. Allow the rice to toast for a few minutes, stirring occasionally.
Turn the heat off under the broth, and add a couple of ladles to the rice. Stir occasionally until almost all of the liquid is absorbed. Repeat this process until the risotto is creamy and the rice is no longer al dente.
Add the Parmesan cheese, stirring until it has been incorporated. Add salt and pepper, to taste.
Add the roasted mushrooms and stir to distribute them throughout the risotto.
Top the risotto with minced chives, if desired.
Serving: 1 | Calories: 383kcal | Carbohydrates: 38g | Protein: 14g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Cholesterol: 29mg | Sodium: 1638mg | Fiber: 3g | Sugar: 6g