Creamy Mushroom Risotto
recipe

*Delicious and comforting risotto made with arborio rice, fresh mushrooms, and creamy parmesan cheese. Perfect for a cozy dinner.*
Preparation Time: 30 minutes
Serving Size: 4
Ingredients:
- 1 cup arborio rice
- 4 cups vegetable broth
- 1 cup sliced mushrooms (button or cremini)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine (optional)
- 1/2 cup grated parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
1. In a saucepan, heat the vegetable broth over low heat to keep it warm.
2. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the onions and garlic, and sauté until softened.
3. Add the sliced mushrooms and cook until they are browned and their moisture has evaporated.
4. Stir in the arborio rice and cook for about 2 minutes, stirring frequently until the rice is slightly translucent.
5. If using, pour in the white wine and stir until it is mostly absorbed.
6. Begin adding the warm vegetable broth, one ladle at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding the next ladle.
7. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
8. Remove from heat and stir in the remaining butter and grated 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
Sodium: 600mg

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