How long does Mushroom Risotto keep in the fridge?

Mushroom Risotto keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Mushroom Risotto ahead of time?

Yes. Mushroom Risotto is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most italian vegetarian dishes taste better the next day once the masala has had time to meld.

What can I serve with Mushroom Risotto?

Classic pairings include salad, bread. For a complete italian thali, add a dal, a dry sabzi, papad, and a sweet ending.

Italian VegetarianMain Mild

Mushroom Risotto

Name: Mushroom Risotto
Prep time: 14 min
Cook time: 26 min
Total time: 40 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 1 cup arborio rice; 300 g mixed mushrooms, sliced; 1 small onion, finely chopped; 3 garlic cloves, minced; 0.5 cup dry white wine; 4 cup warm veg stock; 50 g parmesan, grated; 2 tbsp butter; 3 tbsp olive oil; 1 tsp fresh thyme; 0.25 cup parsley, chopped; 1 tsp salt; 0.5 tsp black pepper

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Slow-stir risotto

Time: 40 min
Serves: 3
Calories: 480 kcal
Protein: 14 g

0:00 / 1:30

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Method

1Heat 2 tbsp olive oil, brown quickly mushrooms in batches till deeply browned; put aside.
2Add remaining oil, fry onion till translucent, then garlic and thyme.
3Add rice, toast 90 seconds till the edges turn translucent.
4Pour wine, stir till absorbed; then ladle warm stock one cup at a time, stirring constantly.
5Repeat for 20 minutes till rice is just firm and creamy.
6Off heat, gently mix in butter, parmesan, mushrooms, salt and pepper; rest 2 minutes, finish with parsley.

About this recipe

Swap parmesan for nutritional yeast + a glug of olive oil instead of butter.

Ingredients

Method

About this recipe

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