Nigella Mushroom Risotto is made with Arborio rice, mushrooms, Parmesan cheese, and peas. This British-Italian Nigella’s Mushroom Risotto recipe creates a creamy and savory dish that takes about 1 hour to prepare and can serve up to 4 people.
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What Is Nigella Mushroom Risotto?
Nigella’s Mushroom Risotto is a tasty meal made with creamy Arborio rice mixed with sliced mushrooms, sweet-smelling herbs, and tasty spices. It’s topped with grated Parmesan cheese, peas, and fresh parsley. This dish mixes soft and creamy textures with delicious savory tastes.
Nigella Mushroom Risotto Ingredients
- 8 cups low-salt chicken or vegetable broth
- 1 tablespoon olive oil
- 1 onion, cut into small pieces
- 2 tablespoons butter (use in two parts)
- 2 garlic cloves, made into tiny pieces
- 1 pound button mushrooms, cut into slices
- 1 bay leaf
- 4 sprigs thyme, only use the leaves
- Salt
- Black pepper from a grinder
- 2 cups arborio rice (a type of rice)
- 1/2 cup white wine
- 1 cup Parmesan cheese, grated
- 3/4 cup frozen peas, make them warm
- 2 tablespoons fresh parsley, cut into small pieces
How To Make Nigella Mushroom Risotto
- Warm the Broth: Put the chicken or vegetable broth in a medium pot. Heat it until it’s warm, then keep it on low heat.
- Cook Onion: In a big pot or Dutch oven, warm the oil. Add the onion. Cook for about 5 minutes until the onion looks a bit clear, stirring often.
- Cook Mushrooms: Add 1 tablespoon of butter, garlic, mushrooms, bay leaf, and thyme leaves to the pot. Add a little salt and pepper. Cook for 4 more minutes until the mushrooms are soft and a nice golden color. Take this mix out of the pot and put it aside.
- Cook Rice: Put the remaining 1 tablespoon of butter in the pot. Add the rice. Stir and cook for about 2 minutes until the rice smells a bit like toast.
- Add Wine: Add the wine to the pot. Stir and cook until the wine is all soaked up by the rice.
- Add Broth Slowly: Use a ladle to add 1 cup of the warm broth to the rice. Stir often and cook until the rice has soaked up most of the broth. Keep adding broth, 1 cup at a time, letting the rice soak it up each time before adding more. Do this until the rice is soft but still has a little firmness to it, and the mix looks creamy. You might not need all the broth.
- Add Mushrooms Back: Put the mushroom mix back into the pot with the rice.
- Finish the Risotto: Add the Parmesan cheese and peas to the pot. Mix everything well. Sprinkle parsley over the top. Serve it warm.
Recipe Tips
- For the best taste and feel of your risotto, use fresh and tasty mushrooms like button or cremini mushrooms.
- Cook the mushrooms by themselves first until they turn a nice golden color. This makes their taste even better.
- To make the risotto creamy and mix everything well, stir it a lot. This helps break down the starch in the rice.
- Add the warm broth a little bit at a time, letting the rice soak it up each time before adding more. This helps get the risotto to the perfect creamy thickness.
- Before you serve the risotto, try a little bit and add salt and pepper if you think it needs more flavor.
What To Serve With Mushroom Risotto
Mushroom Risotto pairs well with Rack of Lamb, Halibut, or Lemon Garlic Chicken. For side dishes, you can choose Crispy Green Beans, Bacon-Wrapped Asparagus, Steamed Vegetables, Roast Beef, or a Spinach Salad.
How To Store Mushroom Risotto?
- In the Fridge: Keep any mushroom risotto in the fridge for up to 3 days. Make sure to put it in a container that doesn’t let air in.
- In the Freezer: You can freeze mushroom risotto for up to 3 months. Use a container or bag that is safe for the freezer. When you’re ready to eat it, let the risotto thaw in the fridge overnight before you warm it up.
How To Reheat Leftover Mushroom Risotto?
- Oven: Preheat your oven to a low temperature (about 300°F or 150°C). Put the mushroom risotto in a dish that can go in the oven. Cover it with aluminum foil. Heat it for 15 to 20 minutes, or until it’s warm all the way through.
- Stovetop: Put the mushroom risotto in a pot. Warm it up over low to medium heat for about 4 minutes. Stir it often to make sure it heats up evenly and doesn’t stick to the pot.
- Microwave: Put the mushroom risotto in a microwave-safe dish. Cover it with a lid or plastic wrap that’s safe for the microwave. Heat it for 30 seconds at a time, stirring each time, until it’s as hot as you like.
FAQs
Can I use dried mushrooms for a mushroom risotto recipe?
Yes, you can use dried mushrooms to make mushroom risotto. First, you need to make them soft by putting them in warm water. After they are soft, take them out of the water. You can use the water they soaked in to add more taste to your risotto. Just make sure to clean it before adding it to your risotto mix. This way, your risotto will have a delicious mushroom flavor.
Can I use a different type of rice for mushroom risotto?
Yes, you can use different types of rice to make mushroom risotto. Carnaroli or Vialone Nano rice are good choices and will make your risotto creamy just like Arborio rice does. But, it’s best not to use long-grain rice because it won’t make the risotto creamy the way it should be.
Do you cook mushroom risotto with the lid on or off?
Cook mushroom risotto with the lid off. This helps extra water evaporate and makes the risotto creamy just how it should be.
Is it necessary to rinse arborio rice for mushroom risotto?
It is not necessary to rinse Arborio rice for mushroom risotto. Rinsing can remove some of the starch that contributes to the creamy texture of the dish.
How often should you stir mushroom risotto?
You should stir mushroom risotto often, around every 2 minutes. This helps cook it evenly, makes it creamy by releasing starch, and stops it from sticking to the pot.
How do I prevent mushroom risotto from becoming mushy?
To stop mushroom risotto from getting mushy, add the broth a little bit at a time. Wait until the rice soaks up each part before adding more. Stir it a lot to make it creamy. Cook the risotto until the rice is al dente, which means it should be soft but still have a little firmness when you bite it.
Can I add other vegetables to the mushroom risotto?
Yes, you can add other vegetables to the mushroom risotto, such as spinach, roasted bell peppers, or caramelized onions. Make sure to cook or sauté these extra vegetables before you mix them into the risotto.
Can I make mushroom risotto in an instant pot?
Yes, you can make mushroom risotto in an instant pot. First, sauté the ingredients, then add the rice, broth, and seasonings. Pressure cook it for 6 to 8 minutes. After that, stir in the mushrooms and any other last ingredients you want to add.
What Herbs Go With Mushroom Risotto
Herbs that go well with mushroom risotto include thyme, parsley, and sage. These herbs add a fresh and aromatic flavor that complements the earthy taste of the mushrooms.
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Nigella Mushroom Risotto Nutrition Facts
Amount Per Serving
- Calories 243
- Total Fat 9.8g
- Saturated Fat 3.8g
- Trans Fat 0.2g
- Cholesterol 16mg
- Sodium 268mg
- Potassium 426.4mg
- Total Carbohydrates 30g
- Dietary Fiber 0.9g
- Sugars 3.8g
- Protein 7.6g
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- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
- Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
- Nigellissima: Easy Italian-Inspired Recipes
- Nigella Kitchen: Recipes from the Heart of the Home
Nigella Mushroom Risotto
Description
Nigella Mushroom Risotto is made with Arborio rice, mushrooms, Parmesan cheese, and peas. This British-Italian Nigella’s Mushroom Risotto recipe creates a creamy and savory dish that takes about 1 hour to prepare and can serve up to 4 people.
Ingredients
Instructions
- Warm the Broth: Put the chicken or vegetable broth in a medium pot. Heat it until it’s warm, then keep it on low heat.
- Cook Onion: In a big pot or Dutch oven, warm the oil. Add the onion. Cook for about 5 minutes until the onion looks a bit clear, stirring often.
- Cook Mushrooms: Add 1 tablespoon of butter, garlic, mushrooms, bay leaf, and thyme leaves to the pot. Add a little salt and pepper. Cook for 4 more minutes until the mushrooms are soft and a nice golden color. Take this mix out of the pot and put it aside.
- Cook Rice: Put the remaining 1 tablespoon of butter in the pot. Add the rice. Stir and cook for about 2 minutes until the rice smells a bit like toast.
- Add Wine: Add the wine to the pot. Stir and cook until the wine is all soaked up by the rice.
- Add Broth Slowly: Use a ladle to add 1 cup of the warm broth to the rice. Stir often and cook until the rice has soaked up most of the broth. Keep adding broth, 1 cup at a time, letting the rice soak it up each time before adding more. Do this until the rice is soft but still has a little firmness to it, and the mix looks creamy. You might not need all the broth.
- Add Mushrooms Back: Put the mushroom mix back into the pot with the rice.
- Finish the Risotto: Add the Parmesan cheese and peas to the pot. Mix everything well. Sprinkle parsley over the top. Serve it warm.
Notes
- For the best taste and feel of your risotto, use fresh and tasty mushrooms like button or cremini mushrooms.
Cook the mushrooms by themselves first until they turn a nice golden color. This makes their taste even better.
To make the risotto creamy and mix everything well, stir it a lot. This helps break down the starch in the rice.
Add the warm broth a little bit at a time, letting the rice soak it up each time before adding more. This helps get the risotto to the perfect creamy thickness.
Before you serve the risotto, try a little bit and add salt and pepper if you think it needs more flavor.