Creamy Mushroom Risotto
recipe

A delicious and rich mushroom risotto, perfect for lunch or dinner. Easy to make and takes just a little time.
Preparation Time: 30 minutes
Serving Size: 4
Ingredients:
- 1.5 cups Arborio rice
- 4 cups vegetable or chicken broth
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- 250 g fresh mushrooms, sliced
- 1 cup white wine
- 3.5 tablespoons butter
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
1. Heat the broth in a saucepan and keep it warm.
2. In a skillet over medium heat, melt the butter. Add the chopped onion and garlic, sauté for about 2-3 minutes until soft.
3. Add the sliced mushrooms to the skillet and cook until golden brown.
4. Stir in the Arborio rice and cook for about 1 minute, ensuring it’s well coated with the butter.
5. Pour in the white wine and let it absorb into the rice while stirring constantly.
6. Gradually add the warm broth one ladle at a time, stirring continuously and adding the next ladle only after the previous one has been absorbed.
7. Continue this process for about 20 minutes, until the rice is cooked but still al dente.
8. Remove the skillet from heat and stir in the grated Parmesan cheese. Mix well and season with salt and pepper.
9. Serve immediately, garnished with fresh parsley.
Nutritional Information (per serving):
- Calories: 350 kcal
- Protein: 10 g
- Carbohydrates: 45 g
- Fat: 15 g
- Fiber: 2 g

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