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Oyster Mushroom Risotto

Updated: Dec 8, 2023


  • 1 cup Arborio rice

  • 2 cups chopped oyster mushrooms

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 4 cups vegetable broth, kept warm

  • ½ cup white wine (optional)

  • ½ cup grated Parmesan cheese

  • 2 tablespoons olive oil

  • 2 tablespoons butter

  • Salt and pepper to taste

  • Fresh parsley, chopped (for garnish)


  1. Prepare the Ingredients: Chop the onions and oyster mushrooms. Mince the garlic. Keep the vegetable broth warm in a separate pot.

  2. Sauté the Vegetables: In a large, heavy-bottomed pan, heat the olive oil over medium heat. Add the onions and garlic, sautéing until the onions are translucent, about 3-4 minutes.

  3. Cook the Mushrooms: Add the chopped oyster mushrooms to the pan. Cook until they are tender and slightly browned, about 5-7 minutes. Season with salt and pepper.

  4. Toast the Rice: Add the Arborio rice to the pan, stirring to coat with the oil. Cook for about 1-2 minutes until the rice becomes slightly translucent around the edges.

  5. Deglaze the Pan: (Optional) Pour in the white wine, stirring continuously until the wine is mostly absorbed.

  6. Add the Broth: Begin adding the warm vegetable broth one cup at a time, stirring often. Wait until each addition is almost fully absorbed before adding the next cup. This process should take about 18-20 minutes. The rice should be tender but still have a slight bite.

  7. Finish the Risotto: Remove from heat. Stir in the butter and grated Parmesan cheese until well combined. Check for seasoning and adjust with salt and pepper as needed.

  8. Serve: Garnish with fresh parsley and serve warm.

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