Mushroom Risotto

Ingredients

• 1.5 cupsArborio rice$3.80
• 12 ozMushrooms$4.20
• 2 ozvegetarian hard cheese (in place of Parmesan)$2.00
• 4 cupsVegetable broth$2.40
• 1Onion$0.60
• 2 tbspOlive oil$0.49
• 2 tbspButter$0.29
• 2Garlic cloves$0.10
• 1/2 cupDry white wine$1.36
• 1/2 tspSalt—
• 1/4 tspBlack pepper$0.04
• Total for 4 servings$15.28

Most of the cost is mushrooms ($4.20) and arborio rice ($3.80). With oil, spices and staples already at home, the shop drops to about $7.23. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Wipe the mushrooms clean and slice them evenly; finely dice the onion and mince the garlic cloves.
2. Pour the vegetable broth into a small saucepan and heat over medium-low heat until steaming, then reduce the heat to low to keep it hot throughout cooking.
3. Heat 1 tbsp olive oil and 1 tbsp butter in a wide Dutch oven or deep skillet over medium-high heat. Add the sliced mushrooms and cook undisturbed for 3 minutes, then toss and sauté for another 3 to 4 minutes until deeply browned and tender; season with half the salt and black pepper, transfer to a bowl, and set aside.
4. Reduce heat to medium and add the remaining 1 tbsp olive oil and 1 tbsp butter to the same pan. Add the diced onion and sauté for 4 to 5 minutes until soft and translucent, then add the minced garlic and Arborio rice, stirring constantly for 1 to 2 minutes until the rice edges look translucent.
5. Pour in the dry white wine and simmer vigorously for 1 to 2 minutes while scraping up any browned bits stuck to the pan, until the liquid is almost completely evaporated.
6. Ladle in about 1/2 cup of the hot vegetable broth over medium-low heat. Stir frequently until the broth is mostly absorbed by the rice before adding the next ladle, repeating this process over 18 to 22 minutes until the rice is tender with a slight bite at the core (al dente) and suspended in a creamy sauce.
7. Remove the pan from the heat. Vigorously stir in the finely grated vegetarian hard cheese, the remaining salt and pepper, and half of the reserved sautéed mushrooms until the cheese is melted and the sauce is glossy.
8. Ladle the warm risotto into shallow bowls, spoon the remaining golden mushrooms over the top, and serve immediately with chopped fresh parsley if you like.