Can I make this without wine?

Absolutely, The wine adds nice depth, but you can skip it entirely. Just start with broth instead - your risotto will still be delicious. If you want that extra flavor, try adding a splash of lemon juice at the end for brightness.

What's the best type of mushroom to use?

My go-to is cremini (baby bella) mushrooms - they have great flavor without being too expensive. But feel free to mix it up. Button mushrooms work fine in a pinch, and if you're feeling fancy, splurge on some wild mushrooms. Pro tip: avoid canned mushrooms - they just don't have the same texture.

Can I make this ahead for a weeknight dinner?

Here's my trick: prep all your ingredients ahead (chop veggies, measure rice, etc.), then the actual cooking takes just 30 minutes. The risotto itself is best fresh, but leftovers reheat surprisingly well with a little extra broth stirred in.

How do I know when it's done cooking?

The rice should be tender but still have a slight bite (al dente). It should flow slowly when stirred - not too runny, not too stiff. If you're unsure, taste a grain. No hard centers means it's ready.

Can I freeze leftover risotto?

Honestly? I wouldn't. The texture changes when frozen and thawed. But it keeps great in the fridge for a few days - just add that splash of broth when reheating to bring back the creaminess.

30Minute One-Pot Creamy Mushroom Risotto That’s Irresistible -

Name: 30Minute One-Pot Creamy Mushroom Risotto That’s Irresistible
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 1/2 cups Arborio rice; 4 cups vegetable broth; 8 oz mushrooms, sliced; 1 small onion, diced; 2 cloves garlic, minced; 1/4 cup white wine (optional); 1/4 cup grated Parmesan cheese; 2 tbsp butter; 2 tbsp olive oil; Salt and pepper to taste

30Minute One-Pot Creamy Mushroom Risotto That’s Irresistible

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A creamy and flavorful mushroom risotto made in one pot for an easy weeknight dinner.

Author: RecipeZest
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Yield: 4 servings
Category: Main Dish
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

1 1/2 cups Arborio rice
4 cups vegetable broth
8 oz mushrooms, sliced
1 small onion, diced
2 cloves garlic, minced
1/4 cup white wine (optional)
1/4 cup grated Parmesan cheese
2 tbsp butter
2 tbsp olive oil
Salt and pepper to taste

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Instructions

Heat olive oil and butter in a large pot over medium heat.
Add onions and garlic, sauté until soft.
Stir in mushrooms and cook until tender.
Add Arborio rice and cook for 2 minutes, stirring constantly.
Pour in white wine (if using) and cook until absorbed.
Gradually add vegetable broth, one ladle at a time, stirring until absorbed before adding more.
Once rice is creamy and tender, remove from heat and stir in Parmesan cheese.
Season with salt and pepper to taste and serve immediately.

Notes

Use fresh mushrooms for the best flavor.
Stir frequently to prevent sticking.
For extra creaminess, add more butter at the end.

Find it online: https://recipeszest.com/one-pot-creamy-mushroom-risotto-recipe/