Description
Mushroom and Chestnut Risotto is a rich and elegant dish featuring creamy Arborio rice cooked with earthy mushrooms and sweet chestnuts. Infused with fresh herbs and optional Parmesan cheese, this comforting meal is perfect for a cozy dinner or a special occasion.
Ingredients
Scale
- 1 1/2 cups Arborio rice
- 2 tablespoons olive oil or butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1/2 lb mushrooms (such as cremini or button), sliced
- 1/2 cup cooked chestnuts, chopped
- 1/2 cup dry white wine (optional)
- 4–5 cups vegetable or chicken broth, warmed
- 1/2 cup Parmesan cheese, grated (optional for vegans)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme (or 1/2 teaspoon dried thyme)
- Salt and pepper to taste
- 2 tablespoons butter (for extra creaminess, optional)
Instructions
- Sauté the Onion and Garlic: In a large saucepan, heat the olive oil or butter over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened. Stir in the garlic and cook for another minute until fragrant.
- Cook the Mushrooms and Chestnuts: Add the sliced mushrooms and chopped chestnuts to the pan. Cook for about 8-10 minutes, stirring occasionally, until the mushrooms are golden and most of their moisture has evaporated.
- Toast the Rice: Add the Arborio rice to the pan and stir to coat the grains in the oil and vegetables. Cook for 1-2 minutes, allowing the rice to lightly toast.
- Add Wine (Optional): Pour in the white wine and cook until it has mostly evaporated, stirring occasionally.
- Add Broth Gradually: Begin adding the warmed broth, one ladleful at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. Continue this process for 20-25 minutes, until the rice is creamy and cooked to al dente. You may not need all of the broth.
- Stir in Cheese and Herbs: Once the risotto is creamy and cooked, stir in the Parmesan cheese, fresh parsley, and thyme. If desired, add 2 tablespoons of butter for extra richness. Season with salt and pepper to taste.
- Serve: Serve the Mushroom and Chestnut Risotto warm, garnished with extra Parmesan, fresh parsley, or thyme.
Notes
- Vegan Option: Omit Parmesan cheese or use a vegan substitute. Skip the butter or use a plant-based alternative.
- Add-ins: Feel free to incorporate additional vegetables like peas or asparagus for extra flavor and nutrition.
- Broth Variation: You can use homemade vegetable or chicken broth for a richer taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main dish
- Method: Stovetop
- Cuisine: italian
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 700 mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg