Creamy Mushroom Risotto
recipe

*Deliciously creamy risotto with savory mushrooms, perfect for a cozy dinner. Prep time: 10 minutes, Cook time: 30 minutes, Serves: 4.*
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
- 1 tablespoon butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
1. In a saucepan, heat the vegetable broth over medium heat and keep it warm.
2. In a large pan, heat the olive oil and butter over medium heat. Add the onion and garlic, sautéing until softened.
3. Add the sliced mushrooms to the pan and cook until they are browned and tender.
4. Stir in the Arborio rice, cooking for 1-2 minutes until lightly toasted.
5. If using, pour in the white wine and stir until absorbed.
6. Gradually add the warm vegetable broth, one ladle at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding more broth.
7. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
8. Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh parsley.
Nutritional Information (per serving):
Calories: 350
Protein: 9g
Carbohydrates: 55g
Fat: 11g
Fiber: 2g
Sodium: 600mg

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