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Creamy High-Protein Morel Mushroom Risotto Recipe with Brown Sugar Glaze

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A creamy, high-protein risotto featuring earthy morel mushrooms and a sweet-savory brown sugar glaze, perfect for cozy dinners and special occasions.

Ingredients

Scale
  • 1 ½ cups Arborio rice (300g)
  • 1 cup fresh morel mushrooms, cleaned and sliced
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 small shallots, finely chopped
  • 3 cloves garlic, minced
  • 5 cups low-sodium vegetable or chicken broth (1.2 liters), warmed
  • ¾ cup cottage cheese (170g), small-curd, blended smooth
  • ½ cup Parmesan cheese (50g), freshly grated
  • ½ cup dry white wine (120ml), optional
  • 1 teaspoon fresh thyme, finely chopped
  • Salt and black pepper to taste
  • For the Brown Sugar Glaze:
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon butter
  • 1 tablespoon water
  • 1 teaspoon balsamic vinegar, optional

Instructions

  1. Keep your vegetable or chicken broth warm on low heat in a separate pot (about 5 minutes).
  2. Gently brush off dirt from morels with a soft brush or paper towel. Avoid soaking. Slice in half lengthwise (5 minutes).
  3. Heat 1 tablespoon olive oil and 1 tablespoon butter in a pan over medium heat. Add morels and cook until golden and fragrant, about 5-7 minutes. Season lightly with salt. Remove and set aside (7 minutes).
  4. In the same pan, add remaining olive oil and butter. Add chopped shallots and garlic, cooking gently until translucent and aromatic, about 3 minutes (3 minutes).
  5. Add Arborio rice to the aromatics, stirring constantly to coat each grain with fat. Toast until edges look translucent, about 2 minutes (2 minutes).
  6. Pour in white wine (if using) and stir until mostly absorbed, about 2-3 minutes.
  7. Begin adding warm broth one ladle at a time, stirring frequently. Wait until each ladle is mostly absorbed before adding the next. Cook for about 20-25 minutes until rice is tender yet slightly firm (al dente).
  8. While risotto cooks, blend cottage cheese until smooth and creamy (2 minutes).
  9. When rice is al dente, stir in blended cottage cheese, Parmesan, sautéed morels, and fresh thyme. Season with salt and pepper. The risotto should be rich, creamy, and slightly loose (3-5 minutes).
  10. In a small saucepan, melt butter over medium heat. Add brown sugar and water, stirring until sugar dissolves and mixture thickens into a syrupy glaze, about 3-4 minutes. Stir in balsamic vinegar if using. Remove from heat (5 minutes).
  11. Spoon risotto onto warm plates and drizzle brown sugar glaze over the top (2 minutes).

Notes

Keep broth warm to ensure even cooking and prevent mushy rice. Stir gently and patiently to release starch for creamy texture. Avoid soaking morels to prevent sogginess. Blend cottage cheese for smooth texture; Greek yogurt or ricotta can substitute but may alter flavor. For dairy-free, use silken tofu and nutritional yeast. If risotto thickens too much, loosen with warm broth or water before serving.

Nutrition

Keywords: risotto, morel mushrooms, high-protein, creamy risotto, brown sugar glaze, mushroom recipe, comfort food, easy dinner, Arborio rice

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