Mushroom Risotto with Toasted Bread
A quick and creamy mushroom risotto served with crispy toasted bread, perfect for a comforting weeknight dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 550
- Protein
- 18g
Ingredients
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Open the appInstructions
Step 1
In a large skillet, melt 1 tbsp butter over medium heat. Add the 8 oz sliced mushrooms and cook until browned and tender, about 5 minutes. Remove and set aside.
Step 2
In the same skillet, add the 1 cup arborio rice and toast for 1 minute, stirring constantly. Add 1 cup of the 3 cups vegetable broth, stirring until absorbed.
Step 3
Continue adding the remaining broth, 1/2 cup at a time, stirring frequently until the rice is creamy and al dente, about 18 minutes total.
Step 4
Stir in the cooked mushrooms, 1/2 cup parmesan, and remaining 1 tbsp butter. Season with salt and pepper to taste.
Step 5
Toast the 2 slices of bread until golden and crisp. Serve the risotto topped with the toasted bread.
Tools you’ll need
- large skillet
- wooden spoon
- measuring cups
- toaster or oven
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