Creamy Mushroom Rice Bowl
Indulge in the warmth of a Creamy Mushroom Rice Bowl, where rich flavors and creamy textures unite to create a heartwarming meal. This dish combines earthy mushrooms with rich Arborio rice, elevated by garlic, Parmesan, and fresh parsley. Perfect for cozy dinners or impressing guests, it’s both comforting and visually stunning—ideal for sharing on social media!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups mixed fresh mushrooms (cremini and shiitake), chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Add Arborio rice and toast for about 2 minutes until translucent.
- Stir in chopped mushrooms and minced garlic; sauté for 5–7 minutes until mushrooms are golden brown.
- Gradually add vegetable broth, one ladle at a time, stirring continuously until absorbed before adding more.
- Once rice is al dente (about 18–20 minutes), mix in heavy cream and grated Parmesan cheese until melted and creamy. Season with salt and pepper.
- Remove from heat, fold in fresh parsley, and serve hot garnished with extra Parmesan if desired.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 520
- Sugar: 2g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 80mg
Keywords: - For a vegan version, substitute heavy cream with coconut milk and use plant-based Parmesan. - Add seasonal veggies like spinach or peas for extra nutrition.