Savory Mushroom Gravy Risotto
Savory Mushroom Gravy Risotto
Ingredients
For the Risotto
- 2 tablespoons unsalted butter
- 1/2 yellow onion, finely diced
- 8 ounces cremini mushrooms, sliced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio
- 4 cups chicken or vegetable broth, warmed
- 1 1/2 cups leftover Thanksgiving gravy, warmed
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 2
Add the sliced cremini mushrooms to the pot and cook, stirring occasionally, until they release their liquid and start to brown, about 8-10 minutes.
⏱️ 10 min
- 3
Stir in the Arborio rice and cook for 1-2 minutes, stirring constantly, until the edges of the grains become translucent. This is called toasting the rice.
⏱️ 2 min
- 4
Pour in the dry white wine, stirring constantly until it is completely absorbed by the rice. This deglazes the pan and adds depth of flavor.
⏱️ 3 min
- 5
Begin adding the warmed chicken or vegetable broth, 1/2 cup at a time, stirring continuously until each addition is almost completely absorbed before adding the next. This process should take about 15-20 minutes. The rice should be creamy but still have a slight bite (al dente).
⏱️ 20 min
- 6
Once the rice is al dente, stir in the warmed leftover Thanksgiving gravy. Continue stirring until the gravy is fully incorporated and the risotto is rich and creamy.
⏱️ 5 min
- 7
Remove the pot from the heat. Stir in the grated Parmesan cheese and chopped fresh parsley. Season with salt and freshly ground black pepper to taste.
⏱️ 3 min
- 8
Serve immediately in warm bowls, garnished with additional grated Parmesan cheese and a sprinkle of fresh parsley, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Mushroom Gravy Risotto
Ingredients
For the Risotto
- 2 tablespoons unsalted butter
- 1/2 yellow onion, finely diced
- 8 ounces cremini mushrooms, sliced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio
- 4 cups chicken or vegetable broth, warmed
- 1 1/2 cups leftover Thanksgiving gravy, warmed
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 2
Add the sliced cremini mushrooms to the pot and cook, stirring occasionally, until they release their liquid and start to brown, about 8-10 minutes.
⏱️ 10 min - 3
Stir in the Arborio rice and cook for 1-2 minutes, stirring constantly, until the edges of the grains become translucent. This is called toasting the rice.
⏱️ 2 min - 4
Pour in the dry white wine, stirring constantly until it is completely absorbed by the rice. This deglazes the pan and adds depth of flavor.
⏱️ 3 min - 5
Begin adding the warmed chicken or vegetable broth, 1/2 cup at a time, stirring continuously until each addition is almost completely absorbed before adding the next. This process should take about 15-20 minutes. The rice should be creamy but still have a slight bite (al dente).
⏱️ 20 min - 6
Once the rice is al dente, stir in the warmed leftover Thanksgiving gravy. Continue stirring until the gravy is fully incorporated and the risotto is rich and creamy.
⏱️ 5 min - 7
Remove the pot from the heat. Stir in the grated Parmesan cheese and chopped fresh parsley. Season with salt and freshly ground black pepper to taste.
⏱️ 3 min - 8
Serve immediately in warm bowls, garnished with additional grated Parmesan cheese and a sprinkle of fresh parsley, if desired.
⏱️ 1 min