Creamy Mushroom Risotto with Parsley & Pecorino Cheese

Creamy Mushroom Risotto

with Parsley & Pecorino Cheese

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This rich, elegant risotto dish features two types of mushrooms: dried shiitakes (plus the flavorful liquid used to rehydrate them) give our rice depth of flavor as it cooks, while tender fresh creminis glazed with sweet balsamic vinegar are served on top.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    470 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Place the dried shiitake mushrooms in a medium bowl. Add 1 cup of hot water. Set aside to rehydrate at least 10 minutes. Wash and dry the fresh produce. Peel and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Quarter the cremini mushrooms. Roughly chop the parsley leaves and stems. Roughly chop the capers

Chop the shiitake mushrooms & start the risotto:
2 Chop the shiitake mushrooms & start the risotto:

Reserving the mushroom water, carefully transfer the rehydrated mushrooms to a cutting board; roughly chop. In a medium pot, heat 1 teaspoon of olive oil on medium-high until hot. Add half the diced onion and half the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the rice. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned. 

Finish the risotto:
3 Finish the risotto:

To the pot, add the chopped shiitake mushrooms, reserved mushroom water (carefully, as the liquid may splatter), and 2 ½ cups of water. Stir to combine; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 16 to 18 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat; stir in the fromage blanc and half the pecorino. Taste, then season with salt and pepper if desired. 

Glaze the cremini mushrooms:
4 Glaze the cremini mushrooms:

Once the risotto has cooked about 10 minutes, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the quartered cremini mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the remaining diced onion and remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped capers and vinegar. Cook, stirring frequently, 1 to 2 minutes, or until the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. 

Serve your dish:
5 Serve your dish:

Serve the finished risotto topped with the glazed mushrooms. Garnish with the chopped parsley and remaining pecorino. Enjoy! 

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Place the dried shiitake mushrooms in a medium bowl. Add 1 cup of hot water. Set aside to rehydrate at least 10 minutes. Wash and dry the fresh produce. Peel and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Quarter the cremini mushrooms. Roughly chop the parsley leaves and stems. Roughly chop the capers

2 Chop the shiitake mushrooms & start the risotto:

Reserving the mushroom water, carefully transfer the rehydrated mushrooms to a cutting board; roughly chop. In a medium pot, heat 1 teaspoon of olive oil on medium-high until hot. Add half the diced onion and half the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the rice. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned. 

Chop the shiitake mushrooms & start the risotto:
Finish the risotto:
3 Finish the risotto:

To the pot, add the chopped shiitake mushrooms, reserved mushroom water (carefully, as the liquid may splatter), and 2 ½ cups of water. Stir to combine; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 16 to 18 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat; stir in the fromage blanc and half the pecorino. Taste, then season with salt and pepper if desired. 

4 Glaze the cremini mushrooms:

Once the risotto has cooked about 10 minutes, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the quartered cremini mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the remaining diced onion and remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped capers and vinegar. Cook, stirring frequently, 1 to 2 minutes, or until the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. 

Glaze the cremini mushrooms:
Serve your dish:
5 Serve your dish:

Serve the finished risotto topped with the glazed mushrooms. Garnish with the chopped parsley and remaining pecorino. Enjoy! 

Browse Steps
1 of 5