Mushroom and Cheddar Risotto
Creamy Mushroom Risotto with Arborio rice, white wine, Mascarpone, and cheddar cheese is the perfect risotto recipe.
Servings 6 people
- 1 cup uncooked Arborio rice
- 2 tablespoons olive oil
- 3/4 cup dry white wine
- 2 tablespoons butter
- ½ cup chopped yellow or white onion
- 2 (8-ounce) containers baby portabella mushrooms, sliced
- 3 cups chicken or vegetable broth
- Salt and black pepper to taste
- 1 (8-ounce) container Mascarpone cheese
- 1 cup sharp cheddar cheese
Sauté onion and mushrooms in olive oil and butter over medium heat.
Add rice and white wine. Stir with a wooden spoon and cook over medium heat for 2 minutes. Season with salt and black pepper.
Add 1 cup chicken broth. Continue to cooking and stirring until liquid is absorbed. As the mixture cooks gradually stir in the remaining broth a little at a time. Let the rice absorb the chicken stock before adding more.
Cook time is 20-22 minutes. The rice will be just cooked and slightly chewy. Remove from the heat and stir in the mascarpone and shredded cheddar cheese. Stir to combine and melt the cheese. Serve immediately.
Calories: 283.37kcal | Carbohydrates: 28.6g | Protein: 7.77g | Fat: 15.22g | Saturated Fat: 7.15g | Cholesterol: 29.98mg | Sodium: 581.71mg | Potassium: 178.46mg | Fiber: 1.23g | Sugar: 0.8g | Vitamin A: 305.33IU | Vitamin C: 9.35mg | Calcium: 145.91mg | Iron: 1.81mg