Mushroom Risotto

This creamy mushroom risotto recipe uses a mix of fresh mushrooms—any combination of cremini, shiitake, button or oyster would work well. Vermouth adds a little sweetness and acidity to the dish to balance the earthiness of the mushrooms.

Nutrition Information

277 Calories

25g Carbohydrates

24g Protein

297mg Potassium

6g Fiber

5g Sugar

Ingredients

2 ¾ cups lower-sodium vegetable broth
1 cup water
2 tablespoons extra-virgin olive oil
8 ounces sliced fresh mushrooms, such as cremini, shiitake, button and/or oyster (5 cups)
3 (5-inch) thyme sprigs, plus additional thyme leaves for garnish
4 tablespoons unsalted butter, divided
1 tablespoon finely chopped garlic
1 small shallot, finely chopped
1 cup arborio rice
½ cup dry vermouth
¼ teaspoon salt
⅓ cup grated Parmesan cheese, plus 2 tablespoons, divided
2 tablespoons chopped fresh chives