Mushroom Risotto
recipe

A delicious mushroom risotto made with fresh mushrooms that offers fantastic flavor and texture. Perfect for family gatherings.
Preparation Time: 30 minutes
Serving Size: 4 servings

Ingredients:

- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 10.5 oz fresh mushrooms (e.g., button or chanterelles), diced
- 1/2 cup white wine
- 3.5 tbsp butter
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the vegetable broth in a saucepan and keep it warm.
2. In a large skillet, melt the butter and add the chopped onion. Sauté for a few minutes until soft.
3. Add the minced garlic and mushrooms. Cook until the mushrooms are golden brown.
4. Stir in the Arborio rice, ensuring it is well coated with the flavors from the mushrooms.
5. Pour in the white wine and stir until almost completely absorbed.
6. Gradually add the hot vegetable broth, one ladle at a time, stirring continuously. Add the next ladle only when the previous one is absorbed.
7. Continue this process until the rice is al dente and the risotto is creamy.
8. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper.
9. Garnish with chopped parsley and serve immediately.
Nutritional Information (per serving):
- Calories: 350 kcal
- Protein: 10 g
- Carbohydrates: 50 g
- Fat: 12 g
- Fiber: 2 g

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