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 mushrooms, sliced (button or cremini)
- 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 olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, sauté until translucent.
3. Add the sliced mushrooms to the skillet and cook until they are tender and browned.
4. Stir in the Arborio rice, cooking for 1-2 minutes until the rice is slightly toasted.
5. If using white wine, pour it in now and cook 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 the next ladle. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
7. Remove from heat and stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley.

Nutritional Information (per serving):

- Calories: 320
- Protein: 10g
- Carbohydrates: 45g
- Fat: 12g
- Fiber: 2g
- Sodium: 500mg

Reviews: 4.95 (3457 reviews) ★★★★★ share