Description
Mushroom Risotto is a comforting Italian dish that combines creamy Arborio rice with earthy mushrooms, creating a rich and satisfying meal for any occasion.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup sliced cremini or shiitake mushrooms
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup white wine (optional)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the vegetable broth in a saucepan over low heat.
- In a large skillet, warm olive oil over medium heat. Sauté the diced onion until translucent.
- Add minced garlic and sliced mushrooms; cook until tender.
- Stir in Arborio rice and toast lightly for about 2 minutes. If using wine, add it now and simmer until absorbed.
- Gradually stir in warm vegetable broth one ladle at a time, allowing each addition to absorb before adding more (about 18-20 minutes).
- When the rice reaches al dente consistency, remove from heat and stir in grated Parmesan cheese. Season with salt and pepper.
- Serve hot, garnished with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 10mg