Creamy Mushroom Risotto
recipe

Description: A rich and flavorful risotto made creamy with mushrooms and cheese. Perfect for a comforting dinner.
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 grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
1. Heat the vegetable broth in a saucepan and keep it warm over low heat.
2. In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and garlic, sautéing until translucent.
3. Add the sliced mushrooms and cook until they are tender and golden brown.
4. Stir in the Arborio rice, cooking for about 2 minutes until 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 the liquid is absorbed before adding more broth. Repeat until the rice is creamy and al dente, about 18-20 minutes.
7. Remove from heat and stir in 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: 8g
- Carbohydrates: 46g
- Fat: 12g
- Fiber: 2g
- Sodium: 600mg

Reviews: 3.86 (6373 reviews) ★★★★★ share