Creamy Mushroom Risotto
recipe

*A rich and comforting risotto made with arborio rice, fresh mushrooms, and creamy Parmesan cheese.*
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 1 cup arborio rice
- 4 cups vegetable broth
- 1 cup mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup Parmesan cheese, grated
- 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.
2. In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, and sauté until soft.
3. Add the sliced mushrooms to the skillet and cook until they are golden brown.
4. Stir in the arborio rice and cook for 1-2 minutes until the rice is translucent.
5. Pour in the white wine and stir until it is mostly absorbed.
6. Begin adding the warmed vegetable broth, one ladle at a time, stirring continuously until each addition is absorbed before adding the next. This process should take about 18-20 minutes.
7. Once the rice is creamy and al dente, stir in the remaining butter and Parmesan cheese. Season with salt and pepper to taste.
8. Remove from heat and let it sit for a minute. Serve garnished with fresh parsley.
Nutritional Information (per serving):
Calories: 350
Protein: 10g
Carbohydrates: 52g
Fat: 12g
Fiber: 2g
Sodium: 400mg

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