Red Wine Risotto with Mushrooms

Creamy red wine risotto with mushrooms, parsley, and cheese is a quick and easy risotto recipe for an Italian-inspired meal.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 373 Calories

Ingredients

• 3 tablespoons unsalted butter
• ¼ cup chopped fresh parsley
• ½ cup grated Parmesan cheese
• 3 cloves garlic, minced
• salt and ground black pepper to taste
• 1 small onion, finely chopped
• 3 ½ cups chicken broth
• ½ cup dry red wine
• 1 cup Arborio rice
• 1 (8 ounce) package sliced cremini mushrooms
• ⅓ cup grated mozzarella cheese

Recipe Instructions

Step 1

Bring broth to a simmer in a saucepan over medium-high heat. Cover saucepan and keep broth warm over low heat.

Step 2

Melt butter in a heavy large saucepan over medium heat; cook and stir onion until softened, about 8 minutes. Add garlic to onion and cook until fragrant, about 30 seconds. Stir rice into onion mixture and cook until fragrant and slightly toasted, about 2 minutes. Add wine to rice mixture and stir for 1 minute.

Step 3

Pour 3/4 cup hot broth into rice mixture; cook and stir constantly until absorbed, about 6 minutes. Add 3/4 cup more hot broth; cook and stir for 6 minutes. Add 3/4 cup hot broth; cook and stir for 6 minutes. Add 3/4 cup hot broth; cook and stir for 3 minutes. Add the remaining 1/2 cup hot broth and mushrooms; cook and stir for 5 minutes.

Step 4

Stir Parmesan cheese, mozzarella cheese, parsley, salt, and pepper into risotto; cook and stir until cheeses are melted, about 30 seconds.