Creamy Mushroom Risotto
recipe

*Deliciously creamy risotto with savory mushrooms, perfect for a comforting meal.*
*Preparation Time: 30 minutes | Serving Size: 4*

Ingredients:

- 1 cup Arborio rice
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1/2 cup white wine (optional)
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)

Instructions:

1. In a saucepan, heat the vegetable broth over low heat and keep it warm.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and browned, about 5-7 minutes.
4. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to absorb the flavors.
5. If using, pour in the white wine and stir until it is mostly absorbed.
6. Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding more broth. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
7. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley.

Nutritional Information (per serving):

- Calories: 350
- Protein: 10g
- Carbohydrates: 52g
- Fat: 12g
- Fiber: 2g
- Sodium: 600mg

Reviews: 4.86 (2543 reviews) ★★★★★ share