Creamy Mushroom Risotto:
A Comforting, Healthier Twist
Few dishes feel as indulgent and satisfying as a creamy mushroom risotto! This healthier take on classic risotto keeps all the rich, savory flavors you love while using wholesome ingredients. Made with fiber-rich brown rice (or arborio if preferred), a touch of Greek yogurt instead of heavy cream, and nutrient-packed mushrooms, this dish is a cozy, nourishing, and satisfying meal—perfect for both weeknights and special occasions.
Why You’ll Love This Recipe
- Creamy & Comforting: The perfect balance of richness and wholesome ingredients.
- Nutrient-Dense: Packed with fiber, protein, and essential vitamins from mushrooms and brown rice.
- Lighter Alternative: Uses Greek yogurt for creaminess instead of heavy cream or excess butter.
- Meal-Prep Friendly: Stores well for easy, delicious leftovers!
Ingredients
Makes 4 servings
For the Risotto:
- 1 cup brown rice (or arborio rice for a traditional texture)
- 4 cups low-sodium vegetable or chicken broth
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 cups mixed mushrooms (such as cremini, shiitake, or button), sliced
- ½ teaspoon dried thyme (or fresh thyme leaves)
- ¼ teaspoon black pepper
- ¼ teaspoon salt (adjust to taste)
- ½ cup dry white wine (optional, but adds great depth of flavor)
- ¼ cup grated Parmesan cheese
- ¼ cup plain Greek yogurt (for extra creaminess)
- 2 tablespoons chopped fresh parsley (for garnish)
- 1 tablespoon nutritional yeast (optional, for extra umami)
Step-by-Step Instructions
- Warm the Broth: In a saucepan, heat the broth over low heat and keep it warm while cooking the risotto.
- Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add the onion and cook until softened, about 2 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
- Cook the Mushrooms: Add the sliced mushrooms, thyme, salt, and pepper. Sauté for 5-7 minutes until mushrooms are tender and slightly browned. Remove a small portion for garnishing later.
- Toast the Rice: Add the rice to the skillet and stir to coat in the oil. Toast for 1-2 minutes, stirring constantly. If using, pour in the white wine and let it cook down until mostly evaporated.
- Slowly Add Broth: Add the warm broth one ladleful at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. Continue this process for about 35-40 minutes (for brown rice) or 20-25 minutes (for arborio), until the rice is tender and creamy.
- Finish with Creaminess: Stir in the Parmesan cheese, Greek yogurt, and nutritional yeast (if using). Mix well until smooth and creamy. Taste and adjust seasoning if needed.
- Serve & Garnish: Spoon into bowls, top with reserved mushrooms, sprinkle with fresh parsley, and enjoy warm!
Nutritional Information (Per Serving)
- Calories: 320
- Protein: 12g
- Carbohydrates: 45g
- Fat: 9g
- Fiber: 4g
- Sugar: 3g
Why This Recipe Works
This lighter risotto recipe keeps all the creamy texture and deep flavors of a traditional risotto while making small swaps for extra nutrients and balance. Brown rice provides fiber and a nutty depth, while Greek yogurt adds a natural, protein-rich creaminess. The mushrooms bring a delicious umami richness, making this risotto both hearty and satisfying.
Additional Tips & FAQs
- Can I make this risotto vegan?
Yes! Simply swap out the Parmesan for extra nutritional yeast and use a plant-based yogurt alternative. - What’s the best type of mushroom to use?
A mix of cremini, shiitake, and button mushrooms adds great texture and depth of flavor. - How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to restore creaminess.
Let’s Stay Connected!
Tried this Creamy Mushroom Risotto? Snap a picture and tag @BlomBites on Instagram—I’d love to see your creations!
