Creamy Oyster Mushroom Risotto
Prep Time
30 Min
Cook Time
10 Min
Total
40 Min
Servings
4 to 6
About The Recipe
Creamy Mushroom Risotto is a fantastic special occasion dish, or family dinner that is quick, easy, and nutritious. This Italian classic is a rich and creamy favorite (without the cream) that blends the wonderful umami flavor of your mushroom of choice with peas, garlic, onion, and parmesan.
Benefits of Oyster Mushrooms
Oyster mushrooms are a fantastic and savory choice for your Creamy Mushroom Risotto. A number of studies also have shown Blue Oyster to contain 7 phenolic compounds including gallic acid, chlorogenic acid, and naringenin which all act as antioxidants. Blue Oyster is also rich in amino acids, fiber, vitamins, and minerals that studies have provided promising data that these ingredients have the potential to assist in heart health, blood sugar regulation, immune support, inflammation relief, anti-cancer properties, and gut health support. Along with Blue Oyster, there are a number of vibrant and delicious oyster mushrooms to try in your kitchen!
Ingredients
- 1 1/2 cups Arborio rice
- 1 1/2 – 2 cups mushrooms of choice, sliced
- 3/4 cup frozen peas 2/3 cup dry white wine
- 2 shallots or 1/2 yellow onion, diced small
- 2 garlic cloves, minced
- 2/3 cup grated Parmesan cheese
- 2 tbsp butter
- 6-8 cups chicken or vegetable stock
- sea salt + pepper
Instructions
- In a large saucepan over medium heat, melt the butter. Add in the shallots or onion and sauté until tender, about 5 to 7 minutes.
- Add in the mushrooms, garlic, a drizzle of olive oil and sauté for 4-5 minutes, or until the mushrooms are soft.
- Add in the Arborio rice and stir to combine. Sauté for 2- 3 minutes or until the rice is nice and toasted.
- Add in the white wine slowly and stir often for about 2-3 minutes. The alcohol will cook off and leave the rice with a rich flavor.
- Stirring continuously, add in 1 cup of chicken or vegetable broth. You’ll want to keep stirring as much as possible. This is the trick to a good risotto.
- When the rice absorbs the chicken stock, add in another cup. Repeat this process until the rice is cooked thoroughly/ al dente, adding more broth by the cupful.
- Add in the frozen peas, parmesan and season with salt and pepper to taste and cook until peas are soft. Serve and enjoy.
Notes
*Use a good quality dry white wine, such as Pinot Gris, Chardonnay, or a Sauv Blanc.
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