Creamy Mushroom Risotto
recipe

A rich and comforting dish made with arborio rice and fresh mushrooms. Perfect for a cozy dinner.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 1 cup arborio rice
- 4 cups vegetable broth
- 1 cup mushrooms, sliced
- 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
- 1 tablespoon butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
1. In a saucepan, heat the vegetable broth over low heat. Keep warm.
2. In a large skillet, heat olive oil and butter over medium heat. Add the chopped onion and sauté until translucent.
3. Stir in the minced garlic and sliced mushrooms. Cook until the mushrooms are soft.
4. Add the arborio rice to the skillet and stir for 2-3 minutes until the rice is lightly toasted.
5. Pour in the white wine (if using) and cook until it's mostly absorbed.
6. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next.
7. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
8. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
9. Serve warm, garnished with chopped parsley.
Nutritional Information (per serving):
Calories: 320
Protein: 10g
Fat: 12g
Carbohydrates: 46g
Fiber: 2g
Sugar: 1g

Reviews: 4.19 (2139 reviews) ★★★★★ share