Mushroom and Maple Risotto
Mushroom and Maple Risotto
Ingredients
For the Mushrooms
- 1 tablespoon olive oil
- 1 pound mixed mushrooms, sliced (e.g., cremini, shiitake)
- 1 shallot, minced
- 2 garlic, cloves, minced
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Risotto
- 5 cups vegetable broth, warm
- 2 tablespoons unsalted butter
- 1/2 yellow onion, finely diced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 2 tablespoons pure maple syrup
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Warm the vegetable broth in a small saucepan over low heat. Keep it warm throughout the cooking process.
⏱️ 5 min
- 2
In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until browned and their liquid has evaporated, about 7-10 minutes.
⏱️ 10 min
- 3
Add the minced shallot, minced garlic, and fresh thyme to the mushrooms. Cook for another 2-3 minutes until fragrant. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove the mushroom mixture from the pot and set aside.
⏱️ 5 min
- 4
In the same pot, melt the unsalted butter over medium heat. Add the finely diced yellow onion and cook until softened and translucent, about 5 minutes.
⏱️ 5 min
- 5
Add the Arborio rice to the pot and stir constantly for 1-2 minutes until the edges of the grains become translucent.
⏱️ 2 min
- 6
Pour in the dry white wine and stir until it is completely absorbed by the rice, about 2-3 minutes.
⏱️ 3 min
- 7
Begin adding the warm broth, 1 cup at a time, stirring constantly. Wait until each addition of broth is almost completely absorbed by the rice before adding the next cup. This process will take about 20-25 minutes. The risotto should be creamy and the rice al dente.
⏱️ 25 min
- 8
Once the risotto is creamy and the rice is cooked to your liking, stir in the cooked mushrooms, pure maple syrup, and 1/2 cup grated Parmesan cheese. Stir until well combined and the cheese is melted.
⏱️ 3 min
- 9
Taste and adjust seasoning with additional salt and black pepper if needed.
⏱️ 1 min
- 10
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mushroom and Maple Risotto
Ingredients
For the Mushrooms
- 1 tablespoon olive oil
- 1 pound mixed mushrooms, sliced (e.g., cremini, shiitake)
- 1 shallot, minced
- 2 garlic, cloves, minced
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Risotto
- 5 cups vegetable broth, warm
- 2 tablespoons unsalted butter
- 1/2 yellow onion, finely diced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 2 tablespoons pure maple syrup
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Warm the vegetable broth in a small saucepan over low heat. Keep it warm throughout the cooking process.
⏱️ 5 min - 2
In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until browned and their liquid has evaporated, about 7-10 minutes.
⏱️ 10 min - 3
Add the minced shallot, minced garlic, and fresh thyme to the mushrooms. Cook for another 2-3 minutes until fragrant. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove the mushroom mixture from the pot and set aside.
⏱️ 5 min - 4
In the same pot, melt the unsalted butter over medium heat. Add the finely diced yellow onion and cook until softened and translucent, about 5 minutes.
⏱️ 5 min - 5
Add the Arborio rice to the pot and stir constantly for 1-2 minutes until the edges of the grains become translucent.
⏱️ 2 min - 6
Pour in the dry white wine and stir until it is completely absorbed by the rice, about 2-3 minutes.
⏱️ 3 min - 7
Begin adding the warm broth, 1 cup at a time, stirring constantly. Wait until each addition of broth is almost completely absorbed by the rice before adding the next cup. This process will take about 20-25 minutes. The risotto should be creamy and the rice al dente.
⏱️ 25 min - 8
Once the risotto is creamy and the rice is cooked to your liking, stir in the cooked mushrooms, pure maple syrup, and 1/2 cup grated Parmesan cheese. Stir until well combined and the cheese is melted.
⏱️ 3 min - 9
Taste and adjust seasoning with additional salt and black pepper if needed.
⏱️ 1 min - 10
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese.
⏱️ 1 min