7 servings (serving size: about 3/4 cup)

You can use any fresh mushrooms, such as shiitake or portobello, in this recipe. Make-ahead tip: Prepare the risotto, reserving a cup of the broth mixture and leaving the rice slightly undercooked. Cool and refrigerate for up to 2 days. Reheat the risotto just before serving, adding the remaining liquid and fully cooking the rice.

How to Make It

Step 1

Bring water and broth to a simmer in a saucepan (do not boil). Keep warm over low heat.

Step 2

Heat 2 teaspoons oil in a medium saucepan over medium-high heat. Add mushrooms; saute 5 minutes or until tender. Remove mushrooms from pan.

Step 3

Heat 2 teaspoons oil in pan over medium-high heat. Add onion; saute 2 minutes or until tender. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly.

Step 4

Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 20 minutes). Stir in mushrooms, cheese, and remaining ingredients.

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