Nutty Mushroom Risotto

Recipe by Kelly M.
READY IN: 30mins




  • Warm chicken broth either on stove or in microwave
  • Heat 2 Tablespoons butter and oil in large skillet or sauce pan over medium heat
  • Stir in shallots, cook for 1 minute to soften
  • Add mushrooms and basil and saute until mushrooms are softened, about 2 minutes
  • Adjust heat to medium high and add rice, salt and pepper, stirring constantly until rice is just starting to turn golden, 1 or 2 minutes
  • Add wine and stir until almost completely evaporated
  • Begin adding chicken broth, about 1/2 cup at a time
  • After each 1/2 cup addition, stir frequently, until broth is almost evaporated and add the next 1/2 cup
  • Do the same for each addition of broth, stirring frequently
  • Begin tasting the rice for doneness during the last two additions of broth for tenderness--it should be al dente-tender with a slight bite to it
  • If rice is not done after the last addition, continue cooking as above adding another 1/2 cup of broth until done
  • Remove from heat and stir in remaining tablespoon of butter, lemon zest, cream if using, cheese and cashews
  • Adjust salt and pepper as needed, remembering that if you are using salted cashews it will add to the saltiness of the dish
  • Serve immediately
  • Note: The cream will make it extra creamy