Best 5 Mushroom Risotto With Spring Herbs Recipes

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Indulge in the symphony of flavors with our enticing Mushroom Risotto with Spring Herbs recipe, a delectable dish that will tantalize your taste buds. This creamy and comforting risotto is meticulously prepared with Arborio rice, infusing each grain with a rich and nutty flavor. The earthy essence of mushrooms and the aromatic blend of spring herbs, including thyme, parsley, and chives, create a harmonious balance of flavors that will captivate your senses. Served with a sprinkle of freshly grated Parmesan cheese, this dish will transport you to a culinary oasis.

The article also features a delightful array of additional risotto recipes to satisfy your culinary curiosity. Embark on a culinary journey with our Asparagus and Pea Risotto, where the sweetness of asparagus and the vibrant color of peas add a touch of springtime freshness to the classic risotto. For a more indulgent experience, try our Lobster and Shrimp Risotto, where succulent seafood is artfully combined with creamy risotto, creating a luxurious and unforgettable dish.

Those seeking a vegetarian delight will find solace in our Spinach and Artichoke Risotto, a vibrant and flavorful combination that showcases the goodness of spinach and artichoke hearts. And for those with a taste for bold flavors, our Sun-Dried Tomato and Sausage Risotto offers a savory and aromatic blend of sun-dried tomatoes, sausage, and herbs, leaving a lasting impression on your palate.

Check out the recipes below so you can choose the best recipe for yourself!

MUSHROOM AND SPRING VEGETABLE RISOTTO



Mushroom and Spring Vegetable Risotto image

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 14

4 ounces pencil-thin asparagus
7 cups water
3 teaspoons kosher salt, plus 2 teaspoons for water
Freshly ground black pepper
1/2 cup unsalted butter
8 ounces mixed mushrooms, sliced
1 shallot, diced
1 1/2 cups Arborio rice
1/2 cup dry vermouth
3 to 4 generous sprigs fresh thyme or lemon thyme
1 to 2 teaspoons finely grated lemon zest
1/2 cup grated parmesan cheese
5 ounces (1 cup) frozen peas, thawed
2 tablespoons freshly squeezed lemon juice

Steps:

  • Cut asparagus just below the tips, then on an angle at 1/4-inch intervals, discarding the woody part at the bottom. Set aside.
  • Bring water to a simmer and add 2 teaspoons of the salt. Keep on a low simmer.
  • Heat 2 tablespoons of the butter in a large skillet over medium-high heat and add mushrooms. Cook, stirring occasionally, until crispy and browned. Season with 1/2 teaspoon salt and pepper, to taste, and set aside.
  • In a large saucepan, add another 2 tablespoons of the butter over medium-high heat and let brown slightly until nutty. Add the shallot to the pot and cook until translucent, about 2 minutes. Add the rice and stir so that it is coated with the butter and glossy, about 1 minute. Stir in the remaining 2 1/2 teaspoons salt. Add the vermouth and cook, stirring constantly with a wooden spoon, until it is absorbed by the rice. Add the thyme springs. Ladle in about 1/2 cup of the simmering water and stir constantly, until the rice again absorbs the liquid, adjusting the heat to maintain a gentle simmer. Continue ladling in about 1/2 cup of water at a time, stirring between additions and letting the rice absorb the liquid before adding more.
  • When rice has absorbed about half the water (about 10 minutes into cooking process), stir in lemon zest. Continue stirring and adding water, 5 minutes more. Add asparagus. When rice is tender but al dente, after 20 or so minutes of cooking time, stop adding water. Vigorously beat in the remaining butter and cheese. Add the mushrooms, peas and lemon juice and stir just until heated through. Remove from heat. Let risotto rest for a minute or so before serving. Divide among 4 warm bowls, grind a generous amount of pepper over each, and serve.

MUSHROOM RISOTTO WITH SPRING HERBS



Mushroom Risotto with Spring Herbs image

Meaty mushrooms and springy herbs are a perfect addition to creamy risotto.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 40m

Number Of Ingredients 9

6 cups low-sodium chicken broth
1/4 cup (1/2 stick) unsalted butter
1 large shallot, diced small
1/2 pound cremini or button mushrooms, trimmed and quartered
Coarse salt and ground pepper
1 cup Arborio or Carnaroli rice
1/2 cup dry white wine, such as Pinot Grigio
2 tablespoons grated Parmesan (1/4 ounce)
3 tablespoons chopped mixed fresh herbs, such as parsley, marjoram, and chives

Steps:

  • In a medium saucepan, bring broth to a simmer; reduce heat and keep warm. In a 10-inch heavy- bottomed skillet or pot, heat 2 tablespoons butter over medium-high. Add shallot and mushrooms, season with salt and pepper, and cook until beginning to soften, about 4 minutes. Add rice and cook, stirring, until rice is translucent at edges, 1 minute.
  • Add wine and stir until evaporated, about 2 minutes. With a ladle, add about 1 cup broth to skillet. Cook, stirring constantly, until broth is absorbed, 4 minutes. Repeat, gradually adding broth by the cupful and stirring constantly, until rice is tender but still al dente and sauce is creamy (you may not need all of broth), 20 to 25 minutes.
  • Remove skillet from heat and stir in 2 tablespoons butter and Parmesan, along with herbs. Season to taste with salt and pepper and serve immediately.

Nutrition Facts : Calories 273 g, Fat 12 g, Fiber 1 g, Protein 10 g

GOURMET MUSHROOM RISOTTO



Gourmet Mushroom Risotto image

Authentic Italian-style risotto cooked the slow and painful way, but oh so worth it. Complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the center).

Provided by Myleen Sagrado Sjödin

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 50m

Yield 6

Number Of Ingredients 12

6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 ½ cups Arborio rice
½ cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
⅓ cup freshly grated Parmesan cheese

Steps:

  • In a saucepan, warm the broth over low heat.
  • Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
  • Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
  • Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Nutrition Facts : Calories 430.6 calories, Carbohydrate 56.6 g, Cholesterol 29.3 mg, Fat 16.6 g, Fiber 2.7 g, Protein 11.3 g, SaturatedFat 6.6 g, Sodium 1130.8 mg, Sugar 4.4 g

MUSHROOM RISOTTO WITH PEAS



Mushroom Risotto with Peas image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h10m

Yield 6 servings

Number Of Ingredients 12

8 cups canned low-salt chicken broth
1/2-ounce dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional

Steps:

  • Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
  • Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

MUSHROOM RISOTTO WITH HERBS



Mushroom Risotto With Herbs image

Make and share this Mushroom Risotto With Herbs recipe from Food.com.

Provided by SauceCatering

Categories     One Dish Meal

Time 45m

Yield 1600 g, 3 serving(s)

Number Of Ingredients 19

500 g mushrooms, chopped, your favourite kind
1 tablespoon olive oil
1 tablespoon butter
1 pinch salt
pepper
1 teaspoon dried thyme
1 teaspoon dried parsley
1 1/2 liters chicken stock, homemade if possible
400 g arborio rice
1 medium onion, finely chopped
1 garlic clove, crushed
35 g butter
1 tablespoon olive oil
1 1/2 tablespoons dried mushrooms, powder
1/2 cup white wine
1/2 cup parmesan cheese, grated
35 g butter
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Put your stock in saucepan and bring to boil, then turn down to low and keep lid on whole time.
  • In a frying pan, melt 1st measure of butter and olive oil, added chopped mushrooms and sauté until cooked, adding herbs about 1/2 way through and a pinch of salt and pepper.
  • In another large pan (I use a reasonably wide pan with high sides) melt your 2nd measure of butter and olive oil. added chopped onion and sauté on low-medium heat cooking until clear without browning (about 8 minutes) Add wine and cook until reduced by 3/4, then add rice and stir through, coating in oil and wine mixture evenly. Cook on medium heat stirring and scrapping bottom so as not to burn anything for a couple of minutes, effectively 'toasting' the rice. Then add dried mushroom powder.
  • Next use ladle to spoon in about 1 cup of stock into the pan. Mix quickly, dispersing throughout the rice and cook on low heat until all stock has been absorbed. Make sure you scrap bottom of pan as you go.
  • Add 1/2 cooked mushrooms now and then add more stock as before, one ladle or cup at a time. This should take about 20 minutes approximately.
  • When you have 1-2 cups of stock left taste rice to see if it is 'al dente' if it seems almost there add your last cup of stock and take off the heat. (Or add second to last cup, as previously, cooking then proceed with last cup as above) 7. Stir in rest of mushrooms, or reserve for serving on top, your choice. Add parmesan cheese, 3rd measure of butter, salt and pepper and beat with a wooden spoon for a 1 minute, then put lid on a leave for 2-5 minutes and then serve! ENJOY!

Nutrition Facts : Calories 1089.1, Fat 43.7, SaturatedFat 20.4, Cholesterol 89.9, Sodium 1591.7, Carbohydrate 133.6, Fiber 5.7, Sugar 12.1, Protein 32.2

Tips:

  • Use Arborio rice. Arborio rice is a short-grain rice that is high in starch, making it ideal for risotto. When cooked, the rice releases its starch and creates a creamy, velvety sauce.
  • Toast the rice before adding the liquid. Toasting the rice helps to release its natural oils and flavors, and it also helps to prevent the rice from sticking together.
  • Add the liquid in small increments. Adding the liquid in small increments allows the rice to absorb the liquid evenly and prevents the risotto from becoming too soupy.
  • Stir the risotto constantly. Stirring the risotto constantly helps to prevent the rice from sticking to the bottom of the pot and also helps to create a creamy sauce.
  • Add the cheese and herbs at the end. Adding the cheese and herbs at the end helps to preserve their flavor and prevent them from becoming overcooked.
  • Serve the risotto immediately. Risotto is best served immediately after it is cooked, as it will start to lose its creaminess as it sits.

Conclusion:

Mushroom risotto with spring herbs is a delicious and flavorful dish that is perfect for a special occasion or a casual weeknight meal. The combination of mushrooms, herbs, and cheese makes for a rich and satisfying dish that is sure to please everyone at the table. With a little planning and effort, you can easily make this dish at home. So next time you're looking for a new and exciting recipe to try, give mushroom risotto with spring herbs a try. You won't be disappointed!

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