Mushroom risotto is one of my all-time favorite comfort foods. It’s warm, savory, and indulgent without falling into the heavy-carb trap that makes many comfort foods less healthy. It’s also a breeze to make!
Of course, there are definitely carbs involved here--the base of risotto is Arborio rice, after all--but because of the special slow-cook method and sticky rice grains, this risotto is able to achieve perfect creaminess without any cheese, cream, or other rich additions.
Traditional risotto is made by first toasting the rice, then adding warm broth in gradually as it cooks. In the interest of not standing at the stove for 20 minutes, this recipe takes a shortcut and adds all of the liquid at once. If you want to try your hand at making true risotto, add the warm broth and vinegar 1/2 c at a time, stirring constantly, and waiting until the liquid is absorbed before making your next addition. However, the recipe as written makes a beautifully textured risotto as well.
I also love adding mushrooms and nutritional yeast. Although risotto is delicious without any additional ingredients, these two pack in a lot of nutrition and texture. If you need an extra push to try a mushroom recipe (or if you're a fan looking for more reasons to love them!) check out our Superfood Spotlight on mushrooms, which contain essential amino acids, vitamins, and minerals.
