Description
Creamy mushroom risotto combines rich Arborio rice with earthy mushrooms for a luxurious dish that comforts the soul. Perfect for gatherings or cozy nights in.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups vegetable broth
- 1 cup fresh mushrooms (cremini or shiitake), sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tbsp butter
- 2 tbsp fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions
- In a large saucepan over medium heat, melt olive oil and butter. Sauté onions and garlic until fragrant and translucent.
- Add sliced mushrooms; cook until tender and golden brown.
- Stir in Arborio rice; toast for about 2 minutes until slightly opaque.
- Gradually add warm vegetable broth one ladle at a time, stirring constantly until absorbed before adding more.
- Once the rice is al dente (about 18–20 minutes), mix in grated Parmesan cheese, salt, and pepper to taste. Stir until melted.
- Serve hot, garnished with fresh parsley and an extra sprinkle of Parmesan cheese.
Notes
- Experiment with different mushrooms for varied flavors.
- For added color and nutrition, consider incorporating peas or asparagus during cooking.
- Store leftovers in the fridge for up to three days; reheat gently with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg