Creamy Mushroom Risotto
by Tarla Dalal
Added to 95 cookbooks
This recipe has been viewed 67978 times
Risotto is a classic Italian dish, made of Arborio rice and cheese.
It has a creamy, slightly gooey consistency and soft flavour that is very soothing to the palate. It is quite filling and tasty, and can be served as a one-dish meal.
Here, we tell you how to make Creamy Mushroom Risotto, an authentic recipe made of Arborio rice, vegetable stock, mushrooms, cream, cheese and appropriate seasonings.
This satiating one-dish meal can be enjoyed for dinner. You can use Parmesan cheese instead of processed cheese. Also, remember to add one cup of stock at a time to get the perfect texture.
You can also try other risottto recipes like Creamy Pumpkin Risotto or Sundried Tomato Risotto
- Heat ½ tbsp of olive oil in a broad non-stick pan, add ½ tbsp of garlic and sauté on a medium flame for a few seconds.
- Add the mushrooms and sauté on a medium flame for 5 minutes. Keep aside.
- Heat the remaining 1 tbsp of olive oil and butter in a deep non-stick pan, add the onions and the remaining 1 tbsp of garlic and sauté on a medium flame for 2 to 3 minutes.
- Add the rice and sauté on a medium flame for 2 minutes.
- Add 1 cup of vegetable stock and salt, mix well and cook on a medium flame for 3 minutes or till the vegetable stock gets evaporated, while stirring occasionally.
- Repeat step 5 with the remaining 2 cups of vegetable stock.
- Add the sautéed mushrooms, remaining 1 cup of vegetable stock and pepper powder, mix well and cook on a medium flame for 3 to 4 minutes or till the stock is absorbed, while stirring occasionally.
- Switch off the flame, add the fresh cream and cheese and mix well.
- Serve hot.
Nutrient values (Abbrv) per serving
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