Description
This creamy Mushroom Risotto is an Italian classic that warms the soul!
Ingredients
Scale
- 1 ½ cups Arborio rice
- 16 ounces fresh mushrooms, sliced
- 4 cups vegetable broth, warm
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 3 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- ½ cup grated Parmesan cheese
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- Begin by warming your vegetable broth in a saucepan over low heat.
- In a large saucepan set over medium heat, add the olive oil along with 1 tablespoon of butter and sauté diced onion for 3 minutes.
- Add minced garlic and sauté for another 30 seconds.
- Add sliced mushrooms and cook for 5 to 7 minutes until golden-brown.
- Stir in Arborio rice and toast for 1 to 2 minutes.
- Gradually add warm broth, stirring until absorbed, for about 18 to 20 minutes.
- Once desired texture, stir in remaining butter and grated Parmesan until creamy.
- Serve garnished with fresh parsley.
Notes
Keep the broth warm while cooking to ensure creamy texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 400 kcal
- Sodium: 600 mg
- Protein: 10 g