Creamy Mushroom Risotto Soup Recipe

Recipe By Slurrp

Creamy Mushroom Risotto Soup is a comforting and flavorful dish that combines the richness of risotto with the heartiness of a soup. This soup is made with Arborio rice, which creates a creamy texture, and is packed with earthy mushrooms and aromatic herbs. It is a perfect dish for a cozy night in or as a starter for a dinner party. The combination of creamy and savory flavors makes this soup a true comfort food.

4.4
29 Rating -
Rate
Vegdiet
1hr 5minstotal
15minsPrep
50minsCook
1hr 5m.total
15m.Prep
50m.Cook
Creamy Mushroom Risotto Soup
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ingredients serve

Ingredients for Creamy Mushroom Risotto Soup Recipe

  • 1/2 tablespoon Olive Oil
  • 1/4 Onion, Finely Chopped
  • 1/2 cloves Cloves Garlic, Minced
  • 2 ounce Mushrooms, Sliced
  • 1/4 cup Arborio Rice
  • 1 cup Vegetable Broth
  • 0.13 cup Grated Parmesan Cheese
  • As required Salt And Pepper To Taste
  • as needed Fresh Parsley Or Thyme Leaves For Garnish

Directions: Creamy Mushroom Risotto Soup Recipe

Cooking Directions

  • STEP 1.In a large pot, heat olive oil over medium heat. Add onions and garlic, and sauté until onions are translucent.
  • STEP 2.Add mushrooms and cook until they release their moisture and start to brown.
  • STEP 3.Add Arborio rice and stir to coat the grains with oil. Cook for a few minutes until the rice becomes slightly translucent.
  • STEP 4.Gradually add vegetable broth, stirring constantly, until the rice is cooked and the soup has thickened.
  • STEP 5.Stir in Parmesan cheese and season with salt and pepper to taste.
  • STEP 6.Serve the creamy mushroom risotto soup hot, garnished with fresh parsley or thyme leaves.

Cooking Tips

  • Use a mix of different mushrooms for a more complex flavor.
  • To enhance the mushroom flavor, you can add a splash of white wine while cooking the mushrooms.
  • For a creamier texture, you can stir in a tablespoon of butter at the end.

Storage and Serving

  • Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the soup on the stovetop over low heat, stirring occasionally.
  • Serve the soup as a main course with crusty bread or as a starter before a meal.
Nutrition
value
447
calories per serving
3 g Fat22 g Protein80 g Carbs20 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    22g
  • Carbs
    80g
  • Fiber
    20g

MacroNutrients

  • Carbs
    80g
  • Protein
    22g
  • Fiber
    20g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    273mg
  • Iron
    9mg
  • Vitamin A
    267mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    34mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    12mg
  • Vitamin E
    < 1mg
  • Copper
    2mcg
  • Magnesium
    142mg
  • Manganese
    1mg
  • Phosphorus
    530mg
  • Selenium
    11mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp