Classic Mushroom Risotto

Bring Italian tradition to your family’s holiday table by whipping up this traditional Mushroom Risotto recipe by Abby Krueger at @thebalancedwhisk. Top with sliced sun-dried tomatoes and a dollop of homemade basil pesto for an extra layer of flavor.

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Serves
2
Total Time
60
Prep Time
10
Cook Time
50

Ingredients

  • null 2 cups veggie, chicken or bone broth
  • null 3 Tbsp Extra Virgin Olive Oil
  • null 1/2 onion, diced
  • null 2 garlic cloves, minced
  • null 8 oz mushrooms, sliced/pre-sautéed
  • null 1 cup RiceSelect® Arborio Rice
  • null 1/2 cup dry white wine

Instructions

  1. In a medium skillet add olive oil on low simmer, once warm add in diced onion and garlic.
  2. Cook, stirring occasionally, for about 5 minutes over medium heat then add arborio rice.
  3. After toasting for a few minutes add the wine and broth, stirring continuously, until fully absorbed.
  4. Once rice is tender and the risotto is smooth add in sautéed mushrooms.
  5. Top with pesto and sun dried tomatoes if desired!