Description
Creamy and comforting, this Mushroom Risotto is a delightful dish that brings warmth to any gathering.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups low-sodium vegetable broth
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces fresh shiitake and cremini mushrooms, sliced
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent.
- Incorporate the sliced mushrooms and cook until tender and golden brown (about 5-7 minutes).
- Stir in Arborio rice and toast for 1-2 minutes until slightly golden.
- Gradually add warm vegetable broth, one ladle at a time, stirring frequently until most liquid is absorbed before adding more. Continue for about 18-20 minutes until the rice is al dente.
- Reduce heat to low; stir in Parmesan cheese and butter until creamy. Season with salt and pepper as needed.
- Serve hot, garnished with fresh parsley.
Notes
- Experiment with different mushroom varieties like portobello or oyster for unique flavors.
- For added depth, incorporate fresh herbs or nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg