Mushroom Risotto
recipe

A creamy and flavorful risotto featuring fresh mushrooms, perfect for a comforting meal.
Preparation Time: 30 minutes
Serving Size: 4
Ingredients:
- 300 g Arborio rice
- 1 liter vegetable broth
- 200 g fresh mushrooms (e.g., chanterelles or button mushrooms)
- 1 onion
- 2 garlic cloves
- 100 ml white wine
- 50 g Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
1. Peel and finely chop the onion and garlic.
2. Heat the olive oil in a large skillet over medium heat and add the onion. Sauté until soft.
3. Add the garlic and mushrooms, cooking for about 5 minutes until the mushrooms are tender.
4. Stir in the Arborio rice, ensuring the rice is well-coated with the oil.
5. Pour in the white wine and stir until the liquid is absorbed.
6. Gradually add the vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
7. Continue this process for about 18-20 minutes until the rice is al dente.
8. Remove the risotto from heat and mix in the grated Parmesan cheese. Season with salt and pepper.
9. Serve warm, garnished with fresh parsley.
Nutritional Information (per serving):
Calories: 350
Protein: 10g
Carbohydrates: 52g
Fat: 12g
Fiber: 3g
Sodium: 400mg

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