Description
A creamy and rich mushroom risotto that is comforting and delicious.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup sliced mushrooms
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/2 cup white wine
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Heat the vegetable broth in a saucepan and keep it warm.
- In a large pan, heat olive oil over medium heat.
- Add the chopped onion and garlic, and sauté until soft.
- Add sliced mushrooms and cook until they release their moisture.
- Add Arborio rice and stir for 1-2 minutes until the rice is coated.
- Pour in the white wine and stir until absorbed.
- Gradually add warm broth, one ladle at a time, stirring constantly until absorbed.
- Continue adding broth until the rice is creamy and al dente.
- Stir in Parmesan cheese, salt, and pepper.
- Remove from heat and let it sit for a few minutes before serving.
Notes
- Use fresh mushrooms for the best flavor.
- Stir constantly for a creamy texture.
- Add more broth if needed for desired consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 10mg
Keywords: creamy mushroom risotto, risotto, mushroom recipe, vegetarian risotto