A creamy risotto with balsamic mushrooms and a garlic butter sauce.
This easy risotto is ready in about 40 minutes. So light and velvety that it will be tempting not to eat that second bowl.
Swirled with parmesan and mascarpone for that extra hint of creaminess. Finished with mushrooms sautéed with balsamic vinegar and garlic.
Risotto is very easy to cook, just make sure to stir frequently, this way you break down the rice and create the smooth, creamy sauce of a good risotto. And by adding a little mascarpone in the last step, the risotto will be even more silkier.
The mushrooms, along with a splash of balsamic and garlic, add such a deep flavor to this meal. It’s so rich and flavorful, it doesn’t really need much more of a garnish besides maybe a poached egg.
The result is a savory and hearty dish, encompassing those comforting flavors of fall. You can use any kind of mushrooms, a mix of wild mushrooms, dried chanterelles or porcini. Simple, but perfect, and really tasty when spooned over this cheesy risotto.
Let me guide you through the recipe with this step-by-step VIDEO.
3 more cheesy recipes:
- One Pan Zucchini and Eggplant Orzo Bake
- Cheesy eggplant-beef bolognese pasta bake
- Creamy Parmesan polenta with beer sautéed mushrooms
Cooking Video
Calories Per Serving: 643 kcalCreamy Risotto with Balsamic Mushrooms
Ingredients
balsamic mushrooms
additional
Instructions
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
It’s the perfect recipe timing for my end of summer dinner.
Thank you!