Creamy Mushroom Risotto

Creamy Mushroom Risotto
recipe
*Rich and creamy risotto 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 mushrooms, sliced (such as cremini or button)
- 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, 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 and butter over medium heat. Add the chopped onion and garlic, sautéing until soft.
3. Add the sliced mushrooms to the skillet and cook until they are browned and tender.
4. Stir in the Arborio rice and cook for 2-3 minutes, allowing the rice to toast slightly.
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 continuously until the liquid is absorbed before adding more. 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
Carbohydrates: 43g
Fat: 12g
Fiber: 2g
Sodium: 600mg
Reviews: 4.4 (5191 reviews) ★★★★★