Creamy Mushroom Risotto
recipe

*A rich and creamy rice dish filled with earthy mushrooms, perfect for a comforting meal.*
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup sliced mushrooms (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 for garnish
Instructions:
1. In a saucepan, heat the vegetable broth over low heat to keep it warm.
2. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the onions and garlic, sautéing until translucent.
3. Add the sliced mushrooms and cook until they are softened, about 5 minutes.
4. Stir in the Arborio rice, allowing it to toast for 1-2 minutes until slightly translucent.
5. If using, pour in the white wine and let it simmer until absorbed.
6. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
7. Once the rice is cooked, 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 few minutes. Garnish with fresh parsley before serving.
Nutritional Information (per serving):
Calories: 380
Protein: 10g
Carbohydrates: 60g
Fat: 12g
Fiber: 2g

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