Mushroom Risoto Recipe- The Best You’ll Ever Make! – Lifestyle and Berries

This is the best mushroom risotto recipe you’ll ever make! Creamy, delicious and gluten-free – unforgettable!

Mushroom Risoto Recipe

ElementMushroom risotto rice

first cup of chicken broth
1/2 cup water
4 teaspoons olive oil
1 +1/4 cup fresh mushrooms
1/4 cup chopped onion
6 tablespoons wild rice
2 garlic cloves, finely chopped
1 (300 gr.) Sliced ​​chicken breast
Spray nonstick
2 tablespoons Parmesan cheese
1 teaspoon chopped fresh thyme

  • 1 thin lemon peel
    Pepper and salt


  • Put the broth and water in a small saucepan. Heat over high heat until warm but not boiling. Reduce heat to low. Keep warm.
    Heat 3 teaspoons butter in a saucepan over medium heat, then add mushrooms and onions. Cook 4΄ until vegetables are tender.
    • Add rice and garlic and stir for 5΄ minutes, stirring often. Reduce heat to medium low.

• Simmer, uncovered, 6-7΄ until the rice has absorbed the liquid.

• Carefully add a cup of hot broth to scrape off the brown bits on the bottom of the pot. Bring to a boil and reduce heat.

• Add 1/2 cup broth mix. Cook and stir at 6 to 7΄ until liquid is absorbed.

• Continue adding broth mixture, ½ cup at a time and cook until all liquid is absorbed, adding more and stirring frequently. (This will take 25 to 30 minutes in total.)

• Mix the peas with the final broth.

Meanwhile, cover a large non-stick pan with cooking spray over medium heat. Add chicken. Cook for about 6΄ until chicken is golden brown, flipping up and down. cut Chicken slices 1.5 cm thick.

• When the rice is fully cooked but slightly firm, remove from the heat. Mix the remaining 1 teaspoon of butter, parmesan, and thyme.
Sprinkle with lemon zest.


You might also like: 9 Types of Rice & How to Cook Correctly


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