Creamy Mushroom Risotto
recipe

Description: A rich and creamy risotto infused with earthy mushrooms, perfect for a comforting meal.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup mushrooms, sliced (such as cremini or button)
- 1 small 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 and keep it warm.
2. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are tender and browned, about 5-7 minutes.
4. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
5. If using, pour in the white wine and stir until it has mostly evaporated.
6. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. 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 the skillet from heat and stir in the remaining butter and grated Parmesan cheese. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped fresh parsley.
Nutritional Information (per serving):
Calories: 320
Protein: 10g
Carbohydrates: 42g
Fat: 12g
Fiber: 2g
Sugars: 2g

Reviews: 4.62 (3951 reviews) ★★★★★ share