Description
Creamy mushroom risotto cooked with arborio rice, white wine, and savory mushrooms for a rich and comforting dish.
Ingredients
Scale
- 1 1/2 cups arborio rice
- 4 cups vegetable broth
- 1/2 cup dry white wine
- 8 oz mushrooms, sliced
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 2 tbsp butter
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Heat the vegetable broth in a pot and keep it warm.
- In a large pan, sauté onions and garlic in olive oil until soft.
- Add mushrooms and cook until they release their moisture.
- Stir in the arborio rice and toast for 1-2 minutes.
- Pour in the white wine and cook until absorbed.
- Add warm broth, one ladle at a time, stirring constantly.
- Continue cooking until rice is creamy and tender (about 20 minutes).
- Remove from heat, stir in butter and Parmesan.
- Season with salt and pepper and serve hot.
Notes
- Use fresh mushrooms for the best flavor.
- Stir frequently to prevent sticking.
- Adjust broth as needed for desired consistency.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg