This easy oyster mushroom risotto recipe is perfect for a comforting and flavorful meal that's sure to impress family and friends. Creamy Arborio rice, sautéed oyster mushrooms, and Parmesan create a savory, comforting dish perfect for any meal. Enjoy!
Heat the garlic-infused olive oil over medium heat in a large skillet. Add the sliced oyster mushrooms and sauté until tender and lightly browned. Set aside.
Add Arborio rice to the skillet and toast for 2-3 minutes until it becomes translucent around the edges.
Pour in the white wine, stirring continuously until absorbed.
Slowly add the vegetable broth, stirring frequently, one ladle at a time. Allow each addition to absorb before adding the next.
Mix the sautéed mushrooms back into the risotto. Stir in Parmesan and butter for a creamy finish.
Adjust seasoning with salt and pepper, garnish with parsley, and serve warm.
Tip: If you have dried Shiitake mushrooms in your pantry, add them to the Oyster mushrooms for a taste sensation!
Ingredients
Directions
Heat the garlic-infused olive oil over medium heat in a large skillet. Add the sliced oyster mushrooms and sauté until tender and lightly browned. Set aside.
Add Arborio rice to the skillet and toast for 2-3 minutes until it becomes translucent around the edges.
Pour in the white wine, stirring continuously until absorbed.
Slowly add the vegetable broth, stirring frequently, one ladle at a time. Allow each addition to absorb before adding the next.
Mix the sautéed mushrooms back into the risotto. Stir in Parmesan and butter for a creamy finish.
Adjust seasoning with salt and pepper, garnish with parsley, and serve warm.
Tip: If you have dried Shiitake mushrooms in your pantry, add them to the Oyster mushrooms for a taste sensation!
