What protein goes well with mushroom risotto?

Grilled chicken, shrimp, or scallops go well with mushroom risotto. Also , a light salad with grilled protein is another option. These provide a good balance to the richness of the risotto. Finally , remember to choose something that won’t overpower the delicate flavor.

What is risotto in Italian culture?

Risotto is a staple dish in Italy, prepared with love and care. It’s a sign of hospitality and tradition. In addition , it's a way for families to come together and share a delicious dish. Further , it’s a symbol of Italian culinary heritage.

When prepared with fresh ingredients , risotto can be part of a balanced diet. While it is rich in carbohydrates, it is not unhealthy. Moreover , the inclusion of mushrooms adds nutrients and fiber. However , portions should be moderate as the dish is quite rich .

How many calories are in mushroom risotto?

A serving of mushroom risotto can contain around 400 to 600 calories. This varies depending on the portion size and ingredients used. Therefore , the key is to balance the dish with the other meals of the day. Ultimately , it’s a flavorful dish that you can enjoy occasionally.

Recipe for Mushroom Risotto Italian: Easy & Flavorful!

Name: Mouthwatering Recipe for Mushroom Risotto Italian
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 ½ cups Arborio rice (or Carnaroli); 6 cups hot vegetable or chicken broth; 1 lb (450 g) mixed fresh mushrooms (cremini, portobello, wild), sliced; ¼ cup grated Parmesan cheese (plus extra for serving); ¼ cup chopped onion; 2 cloves garlic, minced; 4 tbsp olive oil; 2 tbsp unsalted butter; Salt & freshly ground black pepper, to taste; Fresh parsley, chopped (for garnish)

Description

A creamy and authentic Italian mushroom risotto recipe made with Arborio rice, fresh mushrooms, and Parmesan. This classic dish is elegant, flavorful, and perfect for any occasion.

Ingredients

1 ½ cups Arborio rice (or Carnaroli)
6 cups hot vegetable or chicken broth
1 lb (450 g) mixed fresh mushrooms (cremini, portobello, wild), sliced
¼ cup grated Parmesan cheese (plus extra for serving)
¼ cup chopped onion
2 cloves garlic, minced
4 tbsp olive oil
2 tbsp unsalted butter
Salt & freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)

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Instructions

Heat olive oil in a large pot over medium heat. Add onion and sauté 3–5 minutes until translucent. Add garlic and cook for 1 minute.
Add sliced mushrooms, season with salt and pepper, and cook 5–7 minutes until golden and tender.
Stir in the Arborio rice and toast for 2–3 minutes until slightly translucent.
Begin adding hot broth, one ladle at a time, stirring often. Wait until liquid is absorbed before adding more. Continue for 20–25 minutes, until rice is al dente and creamy.
Remove from heat. Stir in butter and Parmesan until melted and creamy. Adjust seasoning with salt and pepper.
Serve immediately, garnished with parsley and extra Parmesan.

Notes

Keep broth hot throughout cooking for best results.

Stir frequently to release starches and achieve a creamy texture.

For extra flavor, add a splash of truffle oil or fresh herbs like thyme.

Risotto is best served fresh, avoid reheating.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 cup (about 350 g)
Calories: ~420 kcal
Sugar: 4 g
Sodium: ~780 mg
Fat: 17 g
Saturated Fat: 6 g
Saturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 54 g
Fiber: 3 g
Protein: 10 g
Cholesterol: 20 mg