Creamy Mushroom Risotto
recipe

*Delicious and creamy risotto made with fresh mushrooms, perfect for a comforting dinner.*
Preparation Time: 30 minutes
Serving Size: 4
Ingredients:
- 1 cup Arborio rice
- 2 cups vegetable broth
- 1 cup sliced mushrooms
- 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 and keep it warm over low heat.
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 and cook until they are tender and browned.
4. Stir in the Arborio rice and cook for 2-3 minutes, stirring frequently until the rice is lightly toasted.
5. If using, pour in the white wine and cook until it has mostly evaporated.
6. Begin adding the warm vegetable broth, one ladle at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding the next ladle. Repeat this process until the rice is creamy and al dente, about 18-20 minutes.
7. Remove from heat and stir in the remaining butter and grated Parmesan cheese. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley.
Nutritional Information (per serving):
Calories: 350
Protein: 10g
Fat: 15g
Carbohydrates: 45g
Fiber: 2g
Sodium: 400mg

Reviews: 3.9 (2380 reviews) ★★★★★ share