Lunch: Mushroom & Herb Risotto

Recipe by Woman's Day Kitchen Mushrooms, parsley and tarragon give this risotto a delicious savory depth. To add even more appeal, go beyond button mushrooms and use a mixed pack of mushrooms, which typically includes cremini, shiitake and oyster.

Ingredients

4 tbsp. olive oil
1 medium onion
Kosher salt and pepper
2 clove garlic
3/4 c. arborio rice
3/4 c. dry white wine
3 1/2 c. low-sodium chicken or vegetable broth
1/4 c. grated Romano or Parmesan (1 oz)
12 oz. small button mushrooms
1/2 c. fresh flat-leaf parsley
1 tbsp. fresh tarragon

Instructions

Heat 2 Tbsp oil in a large skillet over medium heat. Add the onion, 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic and cook, stirring, for 1 minute.
Add the rice and cook, stirring, for 1 minute. Add the wine and simmer until absorbed, 5 to 7 minutes. Add the broth and simmer, stirring occasionally, until the rice is tender and creamy and the broth has been absorbed, 18 to 20 minutes. Stir in the Romano.
Meanwhile, heat the remaining 2 Tbsp oil in a second large skillet over medium-high heat. Add the mushrooms, season with 1/4 tsp each salt and pepper and cook, tossing occasionally, until golden brown and tender. Add the parsley and tarragon and toss to combine. Fold the mushroom mixture into the risotto and top with additional Romano, if desired.

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