Creamy Mushroom Risotto
recipe

A delicious and comforting risotto made with arborio rice, fresh mushrooms, and Parmesan cheese. Perfect for a cozy dinner.
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, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
1. In a saucepan, heat the vegetable broth and keep it warm over low heat.
2. In a large skillet, heat olive oil and butter over medium heat. Add the chopped onion and garlic, and sauté until softened.
3. Add the sliced mushrooms and cook until they are browned and tender.
4. Stir in the arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
5. 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 most of the liquid is absorbed before adding more.
7. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
8. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
9. Serve warm, garnished with fresh parsley if desired.
Nutritional Information (per serving):
Calories: 320
Protein: 10g
Carbohydrates: 45g
Fat: 12g
Fiber: 2g

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