Description
A rich and creamy mushroom risotto with a perfect balance of flavors. This dish is comforting and easy to make with simple ingredients.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 2 cups sliced mushrooms
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/4 cup grated Parmesan cheese
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil and butter in a large pan over medium heat.
- Add onions and garlic, sauté until soft.
- Add mushrooms and cook until they release their moisture.
- Stir in Arborio rice and toast for 2 minutes.
- Pour in white wine and cook until absorbed.
- Add vegetable broth one ladle at a time, stirring frequently until absorbed.
- Continue until rice is creamy and tender (about 20 minutes).
- Stir in Parmesan cheese and season with salt and pepper.
- Garnish with fresh parsley and serve hot.
Notes
- Use fresh mushrooms for best flavor.
- Stir risotto frequently to prevent sticking.
- Keep broth warm while adding it to the rice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg
Keywords: creamy mushroom risotto, Italian rice dish, vegetarian recipe