Creamy Mushroom Risotto
recipe

*Deliciously rich and creamy risotto with sautéed mushrooms, perfect for a comforting meal.*
*Preparation time: 30 minutes*
*Serving size: 4*
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 white wine (optional)
- 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 over low heat. Keep it warm throughout the cooking process.
2. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, and sauté until softened.
3. Add the sliced mushrooms to the skillet and cook until they are browned and their moisture has evaporated.
4. Stir in the Arborio rice and cook for about 2 minutes, allowing it to soak up the flavors.
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 for the liquid to be mostly absorbed before adding the next ladle of 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 remaining butter and grated Parmesan cheese. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh parsley if desired.
Nutritional Information (per serving):
Calories: 350
Protein: 10g
Carbohydrates: 50g
Fat: 12g
Fiber: 2g
Sodium: 600mg

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