Description
A rich and creamy mushroom risotto that is the perfect comfort food, combining arborio rice with savory mushrooms and a touch of parmesan cheese.
Ingredients
Scale
- 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
- 1/2 cup parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a saucepan, heat the vegetable broth and keep it warm over low heat.
- In a large skillet, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.
- Add sliced mushrooms and cook until they are soft.
- Stir in the arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
- Pour in the white wine and stir until it is mostly absorbed.
- Begin adding the warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
- Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- Stir in the parmesan cheese, and season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Notes
- For a vegan version, omit the parmesan cheese or use a vegan alternative.
- Feel free to add other vegetables like peas or spinach for added nutrition.
- Make sure to stir the risotto frequently to achieve the creamy 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: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Creamy Mushroom Risotto, Italian Risotto, Comfort Food, Vegetarian Recipe