Creamy Mushroom Rice
A comforting blend of creamy Arborio rice and earthy mushrooms, perfect for cozy nights and family gatherings.
Ingredients
Base Ingredients
- 1 cup Arborio rice
- 2 cups vegetable broth Can be substituted with chicken broth
- 1 cup mushrooms, sliced (cremini, button, or shiitake)
- 1 onion, chopped
- 2 cloves garlic, minced
- ½ cup heavy cream Can substitute with coconut milk for dairy-free
- ½ cup Parmesan cheese, grated Can substitute with nutritional yeast for dairy-free
- 2 tablespoons olive oil
- to taste salt
- to taste pepper
Instructions
Preparation
- Gather all your ingredients. Chop the onion, mince the garlic, and slice the mushrooms.
Cooking the Base
- In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3-5 minutes.
Add Mushrooms
- Once the onions are soft, add the sliced mushrooms to the pan. Sauté until the mushrooms are tender and have released their moisture, approximately 5-7 minutes.
Incorporate Rice
- Stir in the Arborio rice. Let it cook for about 2 minutes, allowing the rice to absorb the flavors of the sautéed vegetables.
Add Broth
- Pour in the vegetable broth gradually, one ladle at a time. Stir constantly, allowing the rice to absorb the liquid before adding more.
- This process should take about 20 minutes, leading to a creamy consistency.
Check for Doneness
- After about 20 minutes, taste the rice. It should be al dente, tender yet slightly firm to the bite. If it’s not ready, continue adding broth as needed.
Add Cream and Cheese
- Once the rice reaches your desired texture, stir in the heavy cream and grated Parmesan cheese.
Season
- Taste your creamy mushroom rice, adding salt and pepper to your liking.
Serve
- Once seasoned, serve your creamy mushroom rice warm. Garnish with fresh herbs like parsley or thyme if desired.
Notes
For a richer flavor, add a splash of white wine after cooking the mushrooms. Store leftovers in an airtight container for 3-4 days.