Description
Indulge in this creamy mushroom risotto, bursting with flavor and perfect for cozy nights or impressing guests.
Ingredients
Scale
- Key Ingredients
- 1 cup Arborio rice
- 2 cups fresh mushrooms (cremini, shiitake, or button), sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth, warmed
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Instructions
- 1. Sauté the Aromatics
- In a large pan over medium heat, add olive oil and chopped onion. Cook until translucent (3-4 minutes). Add minced garlic and sauté for another minute.
- 2. Add the Mushrooms
- Stir in sliced mushrooms and season with salt and pepper. Cook until tender and moisture is released (5-7 minutes).
- 3. Toast the Rice
- Pour in Arborio rice and stir for about two minutes until well-coated and slightly toasted.
- 4. Incorporate Broth Gradually
- Add warm vegetable broth one ladle at a time while stirring constantly. Wait until most liquid is absorbed before adding more (20-25 minutes total).
- 5. Check for Creaminess
- Once the rice is al dente, remove from heat and stir in Parmesan cheese. Adjust consistency with additional broth if desired.
- 6. Serve Your Masterpiece
- Plate generous portions of mushroom risotto, topped with fresh parsley and extra Parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 360
- Sugar: 2g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 15mg