Creamy Mushroom Risotto
recipe

A rich and creamy risotto made with Arborio rice, fresh mushrooms, and Parmesan cheese.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup fresh mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup white wine (optional)
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
1. In a saucepan, heat the vegetable broth over low heat. Keep it warm.
2. In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the diced onion and cook until translucent.
3. Stir in the minced garlic and sliced mushrooms. Sauté until the mushrooms are tender and browned.
4. Add the Arborio rice to the skillet and toast for about 2 minutes, stirring frequently.
5. Pour in the white wine (if using) and cook until it has mostly evaporated.
6. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is almost absorbed before adding the next ladle.
7. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
8. Stir in the remaining butter and Parmesan cheese. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh parsley.
Nutritional Information (per serving):
Calories: 320
Protein: 10g
Carbohydrates: 45g
Fat: 12g
Fiber: 2g

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