Huffpost Taste

Mushroom Lover's Risotto

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Mushroom Lover's Risotto

Mushroom Lover's Risotto
Provided by:
total prep 378 calories/serving
Mushrooms are high in niacin - one of the essential vitamins responsible for healthy cholesterol levels - because it can help regulate the flow of fat in the blood stream. Mushrooms also contain another important nutrient, selenium, that is crucial for thyroid function and now touted as a potent cancer fighter.


  • 4 cups low sodium beef broth
  • 1 tablespoon olive oil
  • 1 pound assorted mushrooms, chopped
  • 2 yellow onions, finely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon minced thyme or rosemary
  • 1 cup risotto rice, such as Arborio, Carnaroli or Vialone Nano
  • 1 cup dry white wine
  • 1/2 cups grated or slivers of Parmesan cheese
  • 1 tablespoon unsalted butter


  • Place the beef broth in a small saucepan over low heat. Heat a large skillet over medium heat and add the olive oil. Add the mushrooms, onions, garlic, and thyme or rosemary. Cook 6 to 8 minutes, stirring often, until the mushrooms give off their liquid and the onions start to soften. Add the rice and cook a minute more, stirring once or twice.
  • Add the white wine and cook 1 to 2 minutes, stirring continuously until the liquid is completely absorbed. Add a half cup of the beef broth and reduce to a hearty simmer. Continue to add half cups of the beef broth as the rice cooks, for a total of about 30 minutes or until the rice is soft to the bite or "al dente". Stir in half the Parmesan and the butter. Serve immediately with remaining Parmesan.