Indulge your taste buds in a creamy, dreamy dish that’s perfect for any occasion—Mushroom and Feta Risotto! This Italian classic combines the rich earthiness of sautéed mushrooms with the tangy creaminess of feta cheese, creating a symphony of flavors that will leave you craving more. With a cooking time of just 30 minutes, you can impress your family and friends with a restaurant-quality meal right in your own kitchen. Ready to take your culinary skills to the next level? Dive into this delightful recipe and discover the secrets to making the perfect risotto!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup feta cheese, crumbled
- 1/2 cup white wine
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Warm the vegetable broth in a separate saucepan and keep it simmering on low heat. This ensures the broth is ready to be added gradually during risotto preparation.
- Heat olive oil in a large, heavy-bottomed pan over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 3-4 minutes.
- Add minced garlic and sliced mushrooms to the pan. Cook for 5-6 minutes until mushrooms release their moisture and become golden brown, stirring occasionally.
- Pour in Arborio rice and stir continuously for 1-2 minutes, ensuring each grain is coated with oil and becomes slightly toasted.
- Deglaze the pan with white wine, stirring until the liquid is almost completely absorbed by the rice.
- Begin adding warm vegetable broth one ladleful at a time, stirring constantly. Wait for each addition to be absorbed before adding the next, which helps release the rice's natural starches and create a creamy texture.
- Continue adding broth and stirring for approximately 18-20 minutes, until rice is tender but still has a slight bite (al dente).
- Remove from heat and stir in crumbled feta cheese. Season with salt and pepper to taste.
- Let the risotto rest for 2-3 minutes to achieve optimal creaminess. Garnish with fresh chopped parsley before serving.
Tips
- Choose the Right Rice: Always use Arborio rice for risotto. Its high starch content is what gives risotto its signature creamy texture.
- Keep the Broth Warm: Simmer the vegetable broth on low heat while you cook. Adding cold broth can slow down the cooking process and affect the final texture.
- Stir Constantly: Stirring the rice frequently helps release the starches, which is essential for achieving that creamy consistency.
- Add Broth Gradually: Be patient and add the broth one ladleful at a time. Allow each addition to be fully absorbed before adding more.
- Taste for Doneness: Risotto should be al dente, meaning it should have a slight bite to it. Taste the rice as you cook to ensure it reaches your preferred texture.
- Finish with Feta: Stir in the crumbled feta cheese off the heat for a creamy finish. It adds a delightful tang that complements the mushrooms beautifully.
- Garnish for Presentation: Don’t forget to sprinkle some fresh parsley on top before serving! It adds a pop of color and freshness that elevates the dish.
Nutrition Facts
Calories: 224kcal
Carbohydrates: 20g
Protein: 5g
Fat: 11g
Saturated Fat: g
Cholesterol: 10mg
