Creamy Mushroom Risotto
recipe

*Rich and creamy risotto, perfect for a comforting meal. Serves 4. Preparation time: 30 minutes.*
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 (optional)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 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 the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are soft and browned, about 5 minutes.
4. Add the Arborio rice to the skillet and stir for 1-2 minutes until the rice is lightly toasted.
5. Pour in the white wine (if using) and stir until it is mostly absorbed.
6. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more broth. Continue this process 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: 10g
Fat: 8g
Carbohydrates: 50g
Fiber: 2g
Sugar: 2g

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