Description
A rich and creamy mushroom risotto that’s easy to prepare.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup mushrooms, sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Fresh parsley for garnish
Instructions
- In a saucepan, heat the vegetable broth and keep it warm.
- In a large skillet, heat olive oil over medium heat.
- Add chopped onion and garlic, sauté until translucent.
- Add sliced mushrooms and cook until softened.
- Stir in Arborio rice and cook for 2 minutes.
- Pour in white wine and stir until absorbed.
- Add warm broth one ladle at a time, stirring constantly until absorbed.
- Repeat until rice is creamy and al dente, about 18-20 minutes.
- Stir in Parmesan cheese, salt, and pepper.
- Garnish with fresh parsley before serving.
Notes
- Use fresh mushrooms for better flavor.
- Adjust the broth quantity based on your desired creaminess.
- Serve immediately for the best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 10mg
Keywords: creamy mushroom risotto