Description
A creamy and comforting mushroom risotto, perfect for any occasion.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- ½ cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Warm the vegetable broth in a saucepan over low heat, keeping it at a gentle simmer.
- Sauté the onion in olive oil in a large skillet over medium heat until translucent, about 3-5 minutes.
- Add the garlic and sliced mushrooms, cooking until they soften, about 5-7 minutes.
- Stir in the Arborio rice, coating it well and toasting for 1-2 minutes.
- Begin adding the warm broth a ladle at a time, stirring frequently until absorbed before adding more.
- Cook for about 18-20 minutes until the risotto is creamy and the rice is al dente.
- Stir in the Parmesan cheese, season with salt and pepper, then serve warm, garnished with parsley.
Notes
Make-ahead tips include preparing the sautéed mushrooms and broth ahead of time. Store separately in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg